Asparagus and rhubarb quiche

Total time: 2hr 15m
Preparation Time: 45m

For 4 people

Nutritional Information

Contains 657 Kcal, 18g Protein, 50g Carbohydrates, 42g Fat


  • Shortcrust pastry
  • 150 g white flour
  • 125 g butter, cut into pieces, cold
  • 0.5 tsp salt
  • 100 g wholemeal flour
  • 2.5 tbsp water
  • Quiche
  • 1 eggs
  • 1 dl cream
  • 0.5 tsp salt
  • 200 g plain cottage cheese
  • a little pepper
  • 300 g red rhubarb, cut diagonally into pieces approx. 6 cm long, halved crosswise and lengthwise
  • 250 g green asparagus, halved lengthwise, cut into pieces approx. 6 cm long
  • 1.5 tbsp sugar
  • Utensils
  • One quiche tin (approx. 28 cm in diameter), lined with baking paper

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  • Shortcrust pastry

    Mix the flour and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Pour in the water and mix quickly to form a soft dough; do not knead. Flatten the dough, cover and chill for approx. 30 mins.
  • To shape

    On a lightly floured surface, roll out the dough into a circle (approx. 32 cm in diameter). Transfer the dough to the prepared tin. Prick the base firmly with a fork.
  • To blind bake

    Approx. 20 mins. in the lower half of an oven preheated to 220°C. Remove and allow to cool slightly. Turn the oven down to 200°C.
  • Quiche

    Combine the cream, cottage cheese and egg, season. Spread the sauce over the pastry dough. Mix the rhubarb and sugar, place the rhubarb and asparagus on top in a spiral fashion, starting from the outside and working in.
  • To bake

    Approx. 40 mins. on the bottom shelf of the oven. Remove from the oven, allow to cool slightly, remove from the tin.
  • Serve with:

    Leaf salad

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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