Quiche du printemps au Brillat savarin par Laurent Mariotte

Ingredients

For 4 servings

• •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

Method

1. 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. 2.Then add the egg and mustard.
3. 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. 4.Preheat the oven to 170°C.
5. 5.Cut the asparagus into sections, preserving the head by 3-4 cm.
6. 6.In a saucepan of salted boiling water, cook asparagus sections and peas for 3 minutes.
7. 7.Put them under cold water and drain them.
8. 8.Mix the liquid cream with the eggs, salt and pepper.
9. 9.Spread the dough on a floured worktop and run it into a buttered mould. Place the cooked vegetables.
10. 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. 11.Bake for an hour. Let the quiche cool for an hour before demolishing it.