Asparagus Quiche
Elena at Happy Kitchen Rocks
Serves: 8
Ingredients
For the sweet potato crust:
- 3 medium-sized sweet potatoes
- 1 Tbsp olive oil
- Salt
- Freshly ground black pepper
For the quiche filling:
- 2 eggs
- 2 ½ cups or 500g quark
- 2 Tbsp Maille Traditional Dijon Originale Mustard
- 1 cup or 100 g gruyère, grated
- 1 Tbsp fresh thyme
- Salt
- Freshly ground black pepper
- 20 spears green asparagus, ends trimmed
Preparation
For the sweet potato crust:
- Preheat oven to 370°F or 190°C. Slightly grease a 12 inch or 30 cm pie pan with ½ tablespoon olive oil. Set aside.
- Peel and thinly slice sweet potatoes, best using a mandoline slicer.
- Arrange the sweet potato slices in two layers across the bottom and sides of the pie pan until completely covered.
- Sprinkle with salt and freshly ground black pepper and bake for 15 minutes.
For the quiche filling:
- In a medium-sized deep mixing bowl beat the eggs until foamy.
- Stir in quark, Maille Traditional Dijon Originale Mustard, grated gruyere, thyme and season with salt and freshly ground black pepper.
- When the sweet potato crust is ready, lay out half of the asparagus on the crust.
- Pour the egg mixture over the asparagus and spread into an even layer.
- Top with the second layer of asparagus.
- Bake for 35-40 minutes or until the filling is set. Let cool for a few minutes before serving. Enjoy!