Recipe: Asparagus quiche with sculpit

Savory pies and pizza with herbs
June 03, 2014

SculpitI'm growing sculpit (aka stridolo or silene) on my rooftop. We ate them raw in salads, added in omelettes, and in this quiche.

Asparagus quiche with sculpit

Asparagus quiche with sculpit

250g puff pastry
200g asparagus
50g carletti
2 eggs
5 tablespoons milk
2 tablespoons flour

Cut the asparagus into small cubes and boil them for a few minutes.
Place the puff pastry on a baking sheet greased with oil or with baking paper, and pour in the asparagus.
Cover with the carletti.
Beat the eggs with milk and flour and pour over the quiche.
Bake at 180 degrees for 15-20 minutes, until golden brown.

 Speck ham vol-au-vent with marjoramFour years ago: Speck ham vol-au-vent with marjoram

Five years ago: Spices and herbs seed harvest

Six years ago: Sukiyaki

I'm hosting Weekend Herb Blogging this week (June 2nd to 8th).

Weekend Herb Blogging is an event started by Kalyn from Kalyn's Kitchen and now handled by Haalo from Cook (almost) anything at least once.
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Author: Grafath

I carletti assomigliano tanto ad una verdura spontanea delle mie parti, da consumare in insalata o aggiunta sempre cruda per una frittata. Mi è piaciuta la tua idea. Devo proprio provarla. Grazie e complimenti per il tuo sito.

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