This is another easy recipe for when you feel like something delicious but at the same time quite quick to make.
The fresh asparagus and the cheese are a delicious combination, while the eggs are the natural match for these delicious and healthy flowering plant.
I hope you will enjoy this quiche as much as I did!
Ingredients
- 500 gfresh asparagus
- 250 gpuff pastry
- 150 gprovolone cheese
- 100 ggrated Parmesan cheese (or Pecorino cheese)
- 4eggs
- 2 spoonsextra-virgin olive oil
- 1onion
- 1 clovegarlic
- 1 spoonsesame seed
- 1egg (for the egg-wash)
- 1 sprigfresh parsely
- 1 pinchtable salt
- q.s.ground black pepper
Preparation
– chop the onion and the garlic finely and put them into a saucepan;
– add the pinch of salt, the chopped parsley and the extra virgin oil, mix well;
– wash and rinse well the asparagus, then chop the tender parts into thin slices;
– add the sliced asparagus to the onion;
– cover the saucepan with its lid and put it on to a stove on medium heat;
– as soon as the oil starts frying, low the heat to the minimum and allow the vegetable to stew in their own liquids (it will take about 15 minutes);
– when the vegetables are soft, remove the saucepan from the stove and transfer the stewed vegetables onto a large bowl;
– beat the eggs in a separate bowl;
– add the grated Parmesan cheese, the ground pepper and whisk well;
– add the Provolone cheese, chopped in small cubes, and mix well;
– pour the thus obtained mixture onto the asparagus and mix well;
– place the puff pasty onto a round baking tray;
– pour the filling onto it;
– flip the edges onto the top of the pie and brush the crust with the egg-wash;
– sprinkle the crust with the sesame seeds;
– bake at 180 degrees for about 25/30 minutes or till golden
