Green Asparagus and Wild Garlic Quiche
Here is a simple and original recipe for Green Asparagus and Wild Garlic Quiche! Although wild garlic is a little earlier in the year than green asparagus, they are both in season in April and May and go super well together. This quiche is ideal as a starter or as a healthy lunch with a salad.
Where does wild garlic come from?
In France, wild garlic has become popular again in recent years but is still rare to find. In Germany, where I live, wild garlic or “Bärlauch” is a long known ingredient that is very famous in spring.
It is mainly used in sauces or to make a pesto by mixing it with a little olive oil, parmesan and pine nuts.
Wild garlic is an aromatic plant that grows wild, especially in the shade of woods in countries with cooler climate like Germany. It is also easily planted in gardens if your climate is not too warm. Wild garlic looks like lily of the valley. We eat mainly the leaves, the flowers can also be eaten, and its taste reminds of garlic.
The benefits of wild garlic
Wild garlic is really excellent for your health! First of all, it is rich in vitamins, especially A, B and C.
But above all, the particularity of wild garlic is that it contains sulfur, in small quantities. Sulfur has a detoxifying effect, participates in the formation of many proteins and enzymes and ensures the mobility of the joints, as it has an anti-inflammatory and decongestant effect and at the same time prevents the degradation of cartilage.
More recipes with green asparagus
- One-Pan Salmon with Green Asparagus
- Pasta with Green Asparagus and Pesto
- Quiche with Green Asparagus and Fresh Goat Cheese
Recipe for Green Asparagus and Wild Garlic Quiche
For 6 servings you need the following ingredients.
Ingredients
For the quiche dough
- 250 g spelt flour
- 1 egg
- 60 ml olive oil
- 50 ml of water
- 8 g of salt
For the quiche
- 1 bunch of green asparagus
- 20 leaves of wild garlic
- 4 eggs
- 100 g of fresh cheese
- 60 ml of milk
- salt and pepper
Preparation
For the quiche dough, mix the spelt flour, egg, olive oil, water and salt. Form a ball and let it sit for 15 minutes.
Wash the green asparagus and remove the hard ends. Wash the wild garlic and dry it gently in kitchen paper. Chop the wild garlic finely.
Cut half of the green asparagus into sections and leave the rest as is for decoration.
In a bowl, combine eggs, cream cheese, milk and bear garlic. Add salt and pepper.
Roll out the quiche dough with a rolling pin and place it on a pie pan lined with parchment paper. Place the small pieces of asparagus, pour the egg mixture. Add the asparagus ends as decoration.
Bake in a preheated oven at 185°C for 45 minutes (fan oven).
Pictures
Find the steps of the recipe in pictures.
Frequently Asked Questions
Can we prepare this recipe in advance?
Yes, absolutely! This is the great advantage of quiches.
How long does this recipe keep?
This Green Asparagus and Wild Garlic Quiche can be kept for 2 to 3 days in the refrigerator.
Can we freeze this quiche?
Yes, that’s what I did! You can then defrost it in the oven or in the microwave and then 2 minutes under the broiler.
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Green Asparagus and Wild Garlic Quiche
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Ingredients
For the quiche dough
- 250 g spelt flour
- 1 egg
- 60 ml olive oil
- 50 ml of water
- 8 g of salt
For the quiche
- 1 bunch of green asparagus
- 20 leaves of wild garlic
- 4 eggs
- 100 g of cream cheese
- 60 ml of milk
- Salt and pepper
Instructions
- For the quiche dough, mix the spelt flour, egg, olive oil, water and salt. Form a ball and let it sit for 15 minutes.
- Wash the green asparagus and remove the hard ends. Wash the wild garlic and dry it gently in kitchen paper. Chop the wild garlic finely.
- Cut half of the green asparagus into sections and leave the rest as is for decoration.
- In a bowl, combine eggs, cream cheese, milk and bear garlic. Add salt and pepper.
- Roll out the quiche dough with a rolling pin and place it on a pie pan lined with parchment paper. Place the small pieces of asparagus, pour the egg mixture. Add the asparagus ends as decoration.
- Bake in a preheated oven at 185°C for 45 minutes (fan oven).
