Mary Miso - Recipes for every day - Cookbooks
Dough:
200g plain flour
100g butter
1 tea spoon salt
70g water
180g sour cream
2 eggs
125mg saffron
salt and pepper
100g dried tomatoes in oil
3 table spoons sliced almonds, roasted
500g green asparagus
For the dough mix flour, salt and butter by hand in a bowl. Add water and knead into a dough. Leave 1 hour in the fridge.
Mix sour cream, eggs and saffron with a whisker. Season with salt and pepper.
Chop dried tomatoes into small pieces or mix with a blender. Wash asapargus and cut off ends.
Roll out the dough, place into a baking tin lined with baking paper and prick with a fork. Leave in the fridge for another 30 minutes.
Preheat oven to 180°C (circulating air with under heat).
Spread tomatoes on the dough. Place aspargus on top of it and pour saffron sour cream over it. Sprinkle with roasted almonds.
Bake quiche 30 minutes in the the lower third of the oven.
