Quiche with asparagus and small printaneous recipes

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

Do you like quiches?

It is for me the perfect dish for a lunch on the go or a full evening of weekly weekly. Served with a green salad or a plate of various raw vegetables (vinaigrette leeks, grated carrots, etc.).
In traditional Lorraine quiche mode with bacon and without cheese, or in derivative with all kinds of fillings with fish (like salmon or haddock), seasonal vegetables in abundance, leftover sealed vegetables or roasted in the oven …

Some nutritional information

Peas

Petits are an excellent source of essential nutrients for the human body. They are rich in fiber, vitamins and minerals. A portion of 100 grams of cooked peas provides around 81 calories.
Petits are also a good source of vegetable protein, with approximately 5.4 grams of protein per portion of 100 grams. They also contain complex carbohydrates, such as starch, which provide lasting energy for the body.
Peas are rich in vitamins, in particular 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 in folic acid, iron, calcium and potassium. Asparagus also contains dietary fibers, which are important for digestion.
The asparagus is not very caloric, only 20 calories per 100 gr.

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

Do you like asparagus?

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

We use either a puff past as in the photos or a shortcrust pastry, the two are suitable.

We are preparing a classic quiche device with 3 to 5 eggs (here I put 4) and a mixture of crème fraîche and milk.

And in this quiche device, we add the two vegetables, peas and precuited asparagus.

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

For asparagus, you will also be precious. You can also cook them in boiling water or steam but it is much better pan -fried with a little garlic. After having shown them of course. And according to your asparagus, either peeled or just a little scraped and the pins removed with the blade of a knife.

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