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Recipe of: © Monsieur Cuisine

Asparagus and ham quiche

MC plus
12 slices
Average difficulty
Ready in: 1:50 h
Preparation time: 45 min.
Created on: 08.08.2016
Last changes: 14.02.2018


  • 250 g flour
  • 150 g butter
  • salt
  • 1 egg
  • 1 kg white asparagus
  • 1 tsp sugar
  • 200 g Parma ham
  • 2 tomatoes
  • 200 ml cream
  • 3 eggs
  • salt
  • pepper
  • 100 g pecorino, freshly grated
  • 1 tbsp pizza seasoning
  • fat, for greasing the spring-form tin


Per slice:

  • calorific value
    1331 kj / 318 kcal
  • protein: 13 g
  • carbohydrates: 18 g
  • fat: 21 g
Preparation time
45 min.
Ready in
1:50 h
  1. Place the flour, butter, ½ teaspoon of salt and the egg in the blender jug, then process into a smooth dough using the knead button. Shape the dough into a ball, wrap in plastic wrap, then place in the refrigerator for 30 minutes. Thoroughly clean the blender jug.
  2. Peel the asparagus, removing the woody ends, then cut into pieces 3 cm long. Place in the deep steamer basket, and sprinkle with salt and sugar. Fill the blender jug with 1 litre of water, then place the steamer basket containing the asparagus on the blender jug and cook using the steamer button/12 minutes. Drain the asparagus in a sieve, pour away the water left in the blender jug and dry well.
  3. Pre-heat the oven to 200 °C. Grease the spring-form tin, then line with pastry, to include a raised edge around the perimeter. Arrange the asparagus pieces over the pastry base. Cut the ham into strips and arrange likewise over the pastry base. Wash the tomatoes, remove the stalks, then cut into slices. Spread the sliced tomatoes over the base of the quiche. Add the cream, eggs, salt and pepper to the blender jug and blend for 20 seconds/speed setting 4. Pour the eggand-cream mixture into the pastry case, spreading the mixture evenly. Sprinkle with cheese and pizza seasoning and bake for 35 minutes.


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