Asparagus is one of the vegetables our garden is full of during spring, we often try new recipes to give them new tastes. This time we tried a quiche with asparagus and speck, flavored with juniper berries and a hint of thyme 🙂 .Since we were experiencing the cake filling, certainly we could not use the classic puff pastry to enclose it 😉 . Here is the solution: a brisée dough lightly enriched with buckwheat, whose taste goes well with asparagus and bacon filling. We shouldn’t use too many buckwheat in the dough, because its strong taste would cover the other ingredients, and because our beautiful dough will crumble while you’re rolling it, because buckwheat is gluten-free.
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Quiche with asparagus and bacon
For the pastry
- 200 g of flour
- 50 g of buckwheat flour
- 125 g of butter
- 1/2 teaspoon of salt
- 50-75 ml of cold water
For the filling
- 400 g of asparagus
- 100 g of speck
- 3 eggs
- 180 ml of milk
- 1 tablespoon of flour
- black pepper
- 2 juniper berries
- 1 pinch of thyme
Mix flours and salt, add the butter and quickly knead the dough.
Add cold water until you have a smooth and firm dough.
Wrap in plastic wrap and let stand in refrigerator for 30 minutes.
Meanwhile prepare asparagus, clean them and steam them to soften them, they'll take about 15-20 minutes depending on their size.
In a bowl, beat the eggs with the flour and spices, then add the milk.
Take a baking pan, we used a large tart pan of 26cm of diameter, cover it with baking paper.
Roll out the dough, it should be about 3mm of thickness, then wrap it around the rolling pin and lay it into the pan. Trim the excess edges.
Take asparagus, wrap them in speck, and put in the cake.
Gently pour the eggs and milk, sprinkle the cake with a generous amount of ground Parmesan cheese and bake at 180°C for 45 minutes.
Let cool a few minutes before removing your pie with asparagus from the pan and serve.