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Quiche with green asparagus, potatoes and onion chutney
Serve this quiche with green asparagus for dinner or family brunch. The sweet onion chutney tastes delicious in combination with the savoury filling. This quiche keeps well so that you can heat it up later.
1 hour and 35 min- Brunch, Dinner
- ERU Balans Ham
- 4 people
1 hour and 35 min
Brunch, Dinner
ERU Balans Ham
4 peopleIngredients
- 3 red onions
- 200 ml white balsamic vinegar
- 100 grams sugar
- 2 bay leaves
- 250 grams baby potatoes in the skin
- 350 grams green asparagus
- 6 sheets of pastry for savoury quiche (frozen)
- 150 ml milk
- 4 eggs
- 100 grams ERU Balans Ham
- Salt and pepper (to taste)
Equipment
- springform cake tin (Ø 26 cm) or 4 mini quiche moulds
Preparation| 40 min
- Slice the red onions into rings and put in a pan.
- Add the vinegar, sugar and bay leaves and bring to the boil.
- Gently simmer for half an hour until it thickens into a chutney.
- Add some water if necessary to prevent the chutney sticking to the pan.
- Remove from the heat and leave to cool.
- Cook the potatoes in salted water for 15 minutes.
- Cut 3 cm off the bottom of the asparagus.
- Cook the asparagus until tender in a pan with plenty of water in around 7 minutes and drain.
Method| 55 min
- Pre-heat the oven to 200 °C.
- Defrost the pastry.
- Line a greased quiche tin or 4 mini quiche tins with baking paper.
- Divide the asparagus and potatoes over the base.
- Beat the milk with the eggs, ERU Balans Ham and salt and pepper for around 2 minutes.
- Pour the mixture in the tin.
- Pour the mixture in the tin.
- Before serving, garnish the quiches with the onion chutney.
Ingredients
- 3 red onions
- 200 ml white balsamic vinegar
- 100 grams sugar
- 2 bay leaves
- 250 grams baby potatoes in the skin
- 350 grams green asparagus
- 6 sheets of pastry for savoury quiche (frozen)
- 150 ml milk
- 4 eggs
- 100 grams ERU Balans Ham
- Salt and pepper (to taste)
Equipment
- springform cake tin (Ø 26 cm) or 4 mini quiche moulds
