Asparagus broccoli quiche with primal cheese

Name: asparagus broccoli quiche with primal cheese
Cook time: 20 min
Total time: 55 min
Yield: 4
Cuisine: French
Ingredients: 400 g shallot; 2 toe garlic; 46 g anchovy fillets in canned oil; 270 g roll fresh puff pastry; 2 medium sized egg; 1 lemon cleaned up; 250 ml cooking cream light; 100 g primal cheese broken; 200 g asparagus broccoli; 3 el almond shavings

Quiche with asparagus broccoli, prawn cheese and anchovy fillets

Ingredients

Kitchen Stuff

1 quiche mold (Ø 28 cm)

Directions

Preheat the oven to 180 ° C.
Cut the shallots in parts lengthwise. Slice the garlic.
Drain the anchovies and collect the oil. Cut the anchovies into pieces.
Heat the oil and fry the shallot, garlic and anchovies 8 minutes on low heat. Change regularly. Remove from the heat and season with pepper.
Grease the quiche mold and cover with the puff pastry.
Beat the eggs. Grate the yellow skin of the lemon and press out half of the fruit.
Mix the lemon zest and 2 tbsp juice with the eggs and cream. Season with pepper.
Grate the cheese. Stir through the cream cheese mixture.
Divide the shallot anchovy mixture over the bottom of the quiche mold and place the asparagus broccoli on top. Pour the cream cheese mixture over it.
Sprinkle with the almond shavings and bake until golden brown and done in the middle of the oven for about 35 minutes.
Serve the quiche warm, lukewarm or cold. Yummy! .