Asparagus cake

Course Main course
Cuisine Dutch
Servings 4 pax


  • 1 kg asperges white and fresh
  • 25 g Boter
  • 5 sheets Filodeeg defrost
  • 3 pcs Eieren mid size
  • 100 g Geitenkaas
  • 15 g Basilicum fresh
  • 125 ml room fresh


  • Preheat the oven to 200 C. Bring a large pan of water to the boil. In the meantime, peel down the asparagus from just below the cup and remove the woody bottom. Put the asparagus in the pan and cook for 10 minutes. Remove from the pan with a skimmer and drain well.
  • Meanwhile, melt the butter in a saucepan and cover the foil dough on both sides. Cover the bottom of the quiche with the foil dough. Beat the eggs in a large bowl and grate the cheese above.
  • Put the basil with the whipped cream in a high cup and puree smooth with the hand blender. Stir through the egg-goat cheese mixture and add pepper and any salt. Pour the egg mixture into the quiche form and place the asparagus in it. Bake the quiche for about 20 minutes in the middle of the oven until golden brown and done.
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