Hlavička_4ts
Špargľový quiche s celozrnným základom / Asparagus quiche with whole grain pastry
štvrtok 16. mája 2013
Cesto nehnetieme, chceme ho len spojiť do kompaktnej hmoty, ktorú dáme odležať do chladničky asi na 30 min. Kým si cesto oddýchne v chladničke, my si pripravíme náplň tak, že všetko spolu zmiešame.
Rúru predhrejeme na 180°C, cesto vyvaľkáme medzi dvoma papiermi na pečenie a vyložíme ním formu s odoberateľným dnom. Vlejeme náplň a vložíme umyté stonky špargle s odrezanými koncami. V rúre pečieme cca 30 min pekne do zlata.
Dobrú chuť!
Extra fast and extra tasty, all you need is just add seasonal salad and perfectly balanced spring lunch is born. When you think that making your own dough for quiche requires some extra skills, or that it takes much time, you can relax. This dough is ready literally in a minute if you have a free standing mixer and if don’t, your hands will just get a little dirty and it will still be ready pretty fast.
Do not over knead the dough, we just want it to form a compact mass, and refrigerate for about 30 minutes.
While the dough is resting in the fridge, we can prepare the filling, simply by mixing all ingredients together.
Preheat the oven to 180 °C, then roll the dough between two baking parchments and lay the loose bottom cake tin with the parchment paper and dough. Pour in the filling and put the washed asparagus with removed woody ends into the filling. Bake in the oven for about 30 minutes until nicely golden brown.
Enjoy!
While the dough is resting in the fridge, we can prepare the filling, simply by mixing all ingredients together.
Preheat the oven to 180 °C, then roll the dough between two baking parchments and lay the loose bottom cake tin with the parchment paper and dough. Pour in the filling and put the washed asparagus with removed woody ends into the filling. Bake in the oven for about 30 minutes until nicely golden brown.
Enjoy!
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