Quiche, a specialty of French cuisine, is a savory pie that is rich in flavor and simple to prepare. The classic recipe uses eggs and crème fraîche. Although variations of this delicacy are not counted. After all, we are always talking about a “cake.” That is why, today, we share with you a mini quiche with asparagus and egg, wrapped in a dough made with hemp flour.
Ingredients for 4 people
- 200 g hemp flour Green Mix Molini Spigadoro
- Hemp Green Mix is no longer available, but it can be replaced with a DIY mixture: 190g Type 1 Flour and 10 g Hemp Frina.
- or the easiest variation is to replace it with Ancient Bread Flour Mix, it will give your brisé dough a great rustic flavor and good texture, while lacking the slight hint typical of hemp. The result will still be a delicious mini quiche!
- 80 g butter
- 50 ml of cold water
- 1 pc salt
- 250 g asparagus
- 100 g of cow ricotta cheese
- 20 g of parmesan cheese
- 1 clove of garlic
- 4 yolks
- 1 albumen
- nutmeg
- pepper to taste
- extra virgin olive oil
- chives
- Alfalfa sprouts for decoration (optional)
Preparation
Below, you will find the procedure – step by step – to prepare this delicious delicacy.
- In the kitchen mix, pour the flour, butter, water, and salt. Blend to blend everything together and add a few more drops of water if necessary.
- Form into a loaf and place in the refrigerator to rest for half an hour.
- Rinse the asparagus and remove, with a peeler, the woody part of the stalk.
- Cut the asparagus into strips.
- In a frying pan, pour in a little oil and sauté the garlic clove. Add the asparagus and two tablespoons of water. Finally, season with salt and pepper and cook for another 10 minutes.
- Let cool.
- Transfer asparagus to a bowl, add egg white, cottage cheese, nutmeg, and adjust with a pinch of salt.
- Mix with a ladle and blend the resulting mixture with an immersion blender until thick.
- Roll out the hemp brisé dough on a work surface. Cut out 4 disks 12-13 cm in diameter and line 10 cm diameter mini quiche molds.
- Trim the edge with a knife and pierce the base with a fork.
- Stuff the quiches with the asparagus mixture.
- Bake in the oven at 190 degrees for 15 minutes.
- Remove from oven, add egg yolk on top of each cupcake, and lightly salt.
- Place back in the oven for about 2 minutes.
Notes
- Before serving, add alfalfa sprouts and finely chopped chives.
Thanks to Maddalena of Cucina Scacciapensieri for the valuable recipe.
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