Asparagus quiche
Ingredients
150
g
Violife Creamy Supreme
250
g
plant-based cream alternative
1
pc
vegan quiche dough
2
pc
spring onions, finely sliced
1
Clove(s)
garlic, finely chopped
2
tb
chives
1
pc
lemon, zest and juice
3
tb
flour
1
ts
nutmeg
1
ts
salt
1
Pinch(es)
black pepper
300
g
green asparagus
1
Cup(s)
dried beans or rice
Preparation
1. Take the dough out of the fridge and roll out between two sheets of baking paper to a circle of 30 centimetres. Place the dough in a greased quiche tin, press down firmly and line the tin completely. Cut off any excess dough and prick the base with a fork.
2. Cover the dough with baking paper, add the dried beans or rice and blind bake in a preheated oven at 180 °C for 15 minutes.
3. Remove the baking paper and beans and bake for a further 10 minutes.
4. For the filling, mix the Violife Creamy, cream alternative, Violife Mozzarella Flavour Grated, spring onions, garlic, chives, lemon zest and juice, flour, nutmeg, salt and pepper in a large bowl.
5. Spoon the filling onto the pre-baked pastry and decorate with the asparagus.
6. Bake the quiche in the oven at 170 °C for 25 minutes.
7. Leave to cool briefly, garnish with fresh herbs and serve. Enjoy your meal!
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