Easter brunch quiche with asparagus as a lovingly prepared Easter recipe for brunch, holidays and family meals
Easter Recipe

Easter brunch quiche with asparagus

QuichetTeippe is topped with green asparagus and spring onions, covered with egg and cream icing and baked under mountain cheese. Asparagus and onions briefly pre-cook and evaporate so that the bottom is crisp and the pour is cut. Smoked salmon can be added after baking, goat cheese replaces mountain cheese with a tart note.

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Total time 1 hr 5 min
Calories 455 kcal
Servings 6 servings
Difficulty Medium
By the Published Updated Editorially approved

Why this recipe works

How to make an Easter brunch quiche with asparagus

Pre-cook asparagus and onions for a short time and leave to steam dry so that the bottom is crisp and the glaze is cut. QuichetTeig is topped with green asparagus and spring onions, covered with egg and cream icing and baked under mountain cheese. Smoked salmon can be added after baking, goat cheese replaces mountain cheese with a tart note.

Breakfast Vegetarian Dinners Easter Recipes Lunch

Recipe

Easter brunch quiche with asparagus

QuichetTeippe is topped with green asparagus and spring onions, covered with egg and cream icing and baked under mountain cheese. Pre-cook asparagus and onions briefly and steam off to make the base crisp and the pour cut.

Ingredients

6 servings

Method

  1. 1

    Prepare ingredients

    Green asparagus: cut into pieces. Mountain cheese: grate. Spring onions: cut into rings.

  2. 2

    Prepare

    QuichetTeippe is topped with green asparagus and spring onions, covered with egg and cream icing and baked under mountain cheese.

  3. 3

    Check for doneness

    Pre-cook the asparagus and onions briefly and leave to steam dry, so that the base becomes crisp and the pouring is firm.

  4. 4

    Serve

    After baking, let the quiche rest for ten minutes so that the asparagus glaze is cut. Divide lukewarm into small pieces and serve with some fresh spring onion rings.

Kitchen know-how

Tips for Easter brunch quiche with asparagus

Important for Easter brunch quiche with asparagus

Pre-cook the asparagus and onions briefly and leave to steam dry, so that the base becomes crisp and the pouring is firm.

Variations

How to adapt this recipe

Smoked salmon can be added after baking, goat cheese replaces mountain cheese with a tart note.

Nutrition per serving

455kcal
34.0 gCarbohydrates
18.0 gProtein
28.0 gFat

Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.

Frequently asked questions

FAQ about Easter brunch quiche with asparagus

Weigh the quichedough, prepare the green asparagus and keep the eggs separately, and then start the main cooking process for Easter brunch quiche with asparagus.

Pre-cook the asparagus and onions briefly and leave to steam dry, so that the base becomes crisp and the pouring is firm.

Cool quickly the Easter brunch quiche with asparagus. When reheating, observe: Pre-cook asparagus and onions briefly and leave to steam dry so that the base becomes crispy and the pour is cut. Heat the leftovers only once completely.

Smoked salmon can be added after baking, goat cheese replaces mountain cheese with a tart note.

Keep cooking

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