1000 grams of White asparagus 400 gram Savory pie dough 400 grams Fresh spinach 350 ml Cooking cream 150 grams of Grated cheese 125 gram Cubes of ham * 50 grams Fresh parsley 10 grams of Butter 10 grams of Mediterranean rub 6 Eggs 6 cloves of Black garlic 3 Onions
Aluminium foil Baking paper Brick Flower Butter Rolling pin Dutch oven rectangle Whisk Pan Pizza stone Scale Water
* Make this white asparagus quiche vegetarian by leaving out the diced ham.
Prepare all ingredients for the white asparagus quiche. Prepare the barbecue for indirect barbecuing with a temperature of 180 gr. C. If necessary, let the pizza stone heat up on the barbecue. Wash the spinach and let it drain well in a colander.
If the asparagus has not yet been peeled (peeled 700 grams of white asparagus), peel the white asparagus all around with a vegetable peeler. Make sure that the white asparagus is well peeled, this prevents wires from sticking after cooking. Place the asparagus on a cutting board. Peel down from the top of the asparagus in one go. Turn the asparagus repeatedly, peeling a piece that has been peeled already in order to peel the white asparagus around. After peeling, cut approx. 3 cm from the bottom of the asparagus.
Boil the white asparagus depending on its thickness in a large pan of water in approximately 10 to 12 minutes until al dente. If the asparagus is cooked sous vide, vacuum the asparagus together with a knob of butter. Heat the water to 88 gr. And C. cooking the white asparagus depending on the thickness of approximately 10 to 15 minutes.
In the meantime dust the work surface with some flour and roll out the savory pie dough as evenly as possible with a rolling pin. Grease the Dutch oven with some butter. Line the Dutch oven with the savory pie dough. Then place a piece of baking paper over the savory pie dough.
Wrap a brick with aluminum foil and place it on the baking paper in the Dutch oven. When the barbecue is up to temperature, put the Dutch oven in the barbecue and bake the dough for about 10 to 15 minutes. Then remove the stone and the baking paper and bake the dough for the white asparagus quiche for about 10 to 15 minutes until golden brown.
Meanwhile, finely chop the onions and the black garlic. Check that the spinach has drained well. Fry the chopped onion in a large pan for about 5 minutes. Add the spinach little by little and stir fry it until the spinach starts to shrink. Repeat this until all the spinach has shrunk. Finally add the chopped black garlic and fry it briefly.
Finely chop the fresh parsley. Beat the eggs in a bowl with the mediterranean rub lightly with a whisk. Pour in the cooking cream and whisk it through the mixture to an airy mass. Add the chopped parsley along with the ham cubes *. Mix this through the mixture.
To build the white asparagus quiche: spread the onion, spinach and black garlic mixture over the bottom of the Dutch oven, which is lined with savory pie dough. Sprinkle some grated cheese on top. Then pour the egg mixture over it. Sprinkle the remaining cheese on top and finally place the white asparagus on the quiche.
Bake the white asparagus quiche in the barbecue until golden brown for about 50 to 60 minutes at 180 gr. C. Place the quiche on the pizza stone and close the lid of the barbecue. Let the quiche bake for 40 minutes and then cover the quiche with the lid of the Dutch oven.
When the white asparagus quiche is cooked, remove it from the barbecue and let it cool for 5 minutes. Then take the quiche out of the Dutch oven. Garnish with some finely chopped parsley.
* Make this white asparagus quiche vegetarian by leaving out the ham cubes.