Home » Asparagus Quiche with cream cheese and curry

Asparagus Quiche with cream cheese and curry

by Ada Parisi
5 min read
Quiche di asparagi con crema al formaggio e curry

Delicious mini quiche with wild asparagus, collected from me in person in the forests of the Amazon, pardon, in Sardinia and a cream cheese and curry. I'm a so fast to prepare a finger food or a starter beautiful to look at and good to eat. I make the shortcrust pastry at home because I love kneading, as you may have guessed, but you can very well use what you buy at the supermarket refrigerator counter and make it more easy to prepare. If you like quiches or finger food of this type take a look also at Danish pastry baskets with taleggio, Apples and walnuts, the Mini quiche with Fava Beans and pecorino, the cake with ricotta, Zucchini and chives, the artichoke Flans in Filo Pastry or those with leeks, cottage cheese and salami.

Ingredients for 4 people:

  • 250 grams of Danish pastry (if you want to make it at home on click here ‘basics‘)
  • 200 grams of wild asparagus (if you do not find them you'll have to settle for those grown)
  • 4 eggs
  • 30 grams of grated pecorino cheese Dop
  • 30 grams of grated Parmesan cheese
  • 60 ml of cream
  • salt and pepper
  • 4 Tablespoons extra virgin olive oil
  • a few leaves of Marjoram

for cream

  • two slices (we have used the slices Emmental Inalpi)
  • 120 ml of cream
  • the tip of a teaspoon of curry cafes

Preheat oven to 200 degrees ventilated. Wash the asparagus, clean the stems and cut into 2 or 3 pieces depending on the length. Place the asparagus in a pan with oil and a pinch of salt and fry adding, If necessary, little hot water, making them cook for about 5 minutes. They burn and remain al dente. In a bowl beat the eggs with the cheese, the Parmesan, marjoram, salt and pepper and finally the cream. Grease and flour 4 molds for tarts and clothe pastry crust on the bottom and on the edges. Prick the bottom with a fork.

Pour into molds the mixture of eggs and cream and distribute the asparagus in each mold. Bake for 15 minutes and, Once cooked, let them rest for 5 minutes. Meanwhile, put in a pan the cream and bring to the boil, add the curry and finally the slices, mixing well until they are completely melted and you will not get a thick cream. Serve warm mini quiche with melted cheese and curry cream and decorated with a few leaves of marjoram.

THE PAIRING: with this appetizer spicy flavors we recommend the Laus Vitae, a Trebbiano d'Abruzzo DOC, produced by the consortium Citra Wines of Abruzzo. This wine has a straw yellow color, It is characterized by pear perfumes and mature yellow fruit; the taste is savory and net.

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Salt, sugar and cinnamon.. May 14, 2013 - 19:39

fantastic…I have some asparagus in freezer, collected in the forests, awaiting a worthy end!!! 😀

Sicilians creative in the kitchen May 14, 2013 - 19:41

I have never found such good asparagus as those that I find in the land of my in-laws in SArdegna! A hug!!!

Kenneth Kapasi 11 May 2013 - 17:38

I am going to make this for mothers day but just going to fry some fresh morals i found this morning in the woods.Butter and garlic.

Sicilians creative in the kitchen 11 May 2013 - 17:41

It’s an honour!!! Kenneth, make my best regards to your mother for mothers day and please, make a shot of your dish. I think that with fresh morals will be great!!!!

conunpocodizucchero.it 11 May 2013 - 10:39

oh peasant girl who goes to the countryside to pick asparagus, how beautiful you are and your quiches???? mmmmm with Curry then tickle me crazy!!!!!

Sicilians creative in the kitchen 11 May 2013 - 12:26

What image bucolic….you are my sweetheart…


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