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Wine pairing:

Panizzi Ceraso rosato Toscana Igt

Asparagus quiche

Clean the asparagus and boil them for 10’. Cut the tip and break the stem. In the meantime, roll out the puff pastry into the baking tin, pierce the bottom with a fork and bake it in the oven at 200 ℃ for 10’.

Beat the eggs with the cream, then add salt, pepper and parsley. Take out the pastry from the oven, distribute all the ingredients on the sheet, including the asparagus and the Emmentaler cut into small cubes, put it back in the oven and cook again for 20 minutes.

Ingredients: 1 roll of puff pastry or brisèe, 300 g of asparagus, 100 g of Emmentaler, 3 eggs, 100 ml of cream, parsley, salt, pepper.