Asparagus and baby pos quiche Spring recipe

This quiche with asparagus and peas is the perfect spring version of quiche Lorraine, vegetarian because without bacon. Optional, a little feta.

Do you like quiches?

For me, this is the perfect dish for a quick lunch or a full weeknight dinner. Served with a green salad or a plate of varied vegetables (leeks with vinaigrette, grated carrots, etc.).
In traditional Lorraine quiche style with bacon and without cheese, or alternatively with all kinds of toppings with fish (like salmon or haddock), seasonal vegetables in abundance, leftover pan-fried or oven-roasted vegetables…

Some nutritional information

Peas

Peas are an excellent source of essential nutrients for the human body. They are rich in fiber, vitamins and minerals. A 100 gram serving of cooked peas provides approximately 81 calories.
Peas are also a good source of plant-based protein, with about 5.4 grams of protein per 100-gram serving. They also contain complex carbohydrates, such as starch, which provide long-lasting energy for the body.
Peas are rich in vitamins, including vitamin C, vitamin K and vitamin B1. They also contain minerals such as iron, potassium and magnesium.
Two recipes on this site with peas: French peas of course and in soup. To be tested urgently.

Asparagus

Asparagus is also an excellent source of essential nutrients for the human body.
They are rich in vitamins B9, B6, C, E and K, as well as folic acid, iron, calcium and potassium. Asparagus also contains dietary fiber, which is important for digestion.
Asparagus is low in calories, only 20 calories per 100g.

Its major nutritional advantage lies in its concentration of folate, also known as vitamin B9, particularly crucial during the first trimester of pregnancy. Additionally, folate can help reduce fatigue and plays a vital role in strengthening the immune system. Asparagus ranks among the foods most generous in vitamin B9, just behind beef liver and certain legumes.

Do you like asparagus?

The asparagus season is short, so from April to June, as soon as the first asparagus appears on the stalls, we quickly make this quiche. Asparagus is only harvested between mid-May and the end of June. Although they are cultivated throughout the world, they are available on shelves as a fresh product from March onwards, but their presence is rare beyond June.
Do you prefer green asparagus or white asparagus? I admit I like the white ones pan-fried with wild garlic, they are two ingredients from the same season.

How to make this quiche

We use either puff pastry as in the photos or shortcrust pastry, both are suitable.

We prepare a classic quiche mixture with 3 to 5 eggs (I used 4 here) and a mixture of crème fraîche and milk.

And in this quiche mixture, we add the two vegetables, peas and pre-cooked asparagus.

For the peas, you can use either fresh shelled peas or frozen peas. Briefly precook the peas either in a pan of boiling salted water or in steam. Once cooked, immerse them in a large bowl of ice water. This fixes the very green colors of the peas. But it’s optional. Then drain them.

For the asparagus, you will also precook it. You can also cook them in boiling water or steam but they are much better fried with a little garlic. After having hulled them of course. And depending on your asparagus, either peeled or just scraped a little and the pins removed with the blade of a knife.

Cut the asparagus into small pieces and add them with the peas to the quiche mixture. Pour everything onto the dough and cook at 180°C for around forty minutes.