Asparagus and Sharp Cheddar Quiche
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recipe by Imma Eat That http://immaeatthat.com/
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- Total Time
- 1hr 20mins
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- Serves
- 6
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- Calories
- 360
The crust is more dense than your typical light and flaky quiche crust. That would be because it’s missing the light and fluffy ingredient…butter. Right now the only way I can eat asparagus is if it’s sauteed in a little buttah. But here’s to another way for me to enjoy it.
Inspired by: http://immaeatthat.com/2014/06/23/sharp-cheddar-asparagus-spear-quiche/recipe updated 28 Feb 2022
Ingredients
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- Wholemeal flour
- 130 g
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- Oat flour
- 160 g
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- Ground linseed
- 2 tablespoons
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- Egg
- 6
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- Olive oil
- 3 tablespoons
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- Honey
- 2 tablespoons
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- Water
- 2 tablespoons
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- Cheddar cheese
- 70 g
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- Spring onion
- 65 g
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- Greek yogurt
- 115 g
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- Salt
- ¼ teaspoon
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- Black pepper
- ¼ teaspoon
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- Asparagus
- 250 g
Tools
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Oven
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Whisk
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Wooden spoon
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Large mixing bowl
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Baking dish - 2 quart
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Medium bowl
Step preview
- Pre-heat oven - 175°C
- Add wholemeal flour, oat flour, ground linseed, egg, olive oil, honey and water to a clean medium bowl
- Mix until dough forms
- Grease a clean baking dish
- Press dough into baking dish
- Bake and continue - 15 min, 175°C
- Add cheddar cheese, egg, spring onion, greek yogurt, salt and black pepper to a clean large mixing bowl
- Whisk together
- Pour filling into baking dish
- Place asparagus on the baking dish gently
- Bake until just set - 50 min, 175°C
- Serve