Quiche du printemps au Brillat savarin par Laurent Mariotte
- Total time
- 1 h 25
- servings
- 4 servings
- Dish type
- Other
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Prep
20 min
Cook
1 h 5
Total time
1 h 25
Ingredients
Ingredients
- 250 g 250 g flour
- 125 g 125 g of half-salt butter
- 1 c. à soupe 1 tablespoons of mustard seeds
- 1 1 eggs
- 1 1 refined brillat-savarin
- 250 g 250 g of shelled peas (500 g with pods)
- 6 6 green asparagus
- 30 cl 30 cl liquid cream 30% fat
- 4 4 eggs
- salt flower
- mill pepper
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Method
- 1
Prepare the broken dough: in a salad bowl or in a robot tank, place the flour, the butter into pieces and incorporate them.
- 2
Then add the egg and mustard.
- 3
Work until the dough is homogeneous (if necessary, add a little cold water). Wrap it with a food film or wet cloth and set aside for the cold.
- 4
Preheat the oven to 170°C.
- 5
Cut the asparagus into sections, preserving the head by 3-4 cm.
- 6
In a saucepan of salted boiling water, cook asparagus sections and peas for 3 minutes.
- 7
Put them under cold water and drain them.
- 8
Mix the liquid cream with the eggs, salt and pepper.
- 9
Spread the dough on a floured worktop and run it into a buttered mould. Place the cooked vegetables.
- 10
Cut the cheese in 6 parts and have a star. Pour the cream and insert the asparagus heads between the pieces of cheese.
- 11
Bake for an hour. Let the quiche cool for an hour before demolishing it.
Source : marmiton
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