Last Saturday, we had our first picnic of the season! It was really awesome to be able to walk in the forest near the river and have some delicious food outdoors! It was only 4 of us, but we managed to have a nice variety of food, among which hummus with wild garlic (ramsons, bear’s garlic), zaatar puffs and a Greek salad prepared by my dear friend. Inspired by the delicious hummus she cooked, I will do some experimentation with wild garlic very soon! I had prepared an asparagus quiche, a rhubarb & apple cake and dokhlas. Here is the recipe of the asparagus quiche. The other recipes will be posted soon.
Ingredient for a 24cm diameter quiche (about 6-8 servings)
500 g green asparagus, cut into 2 – 3 cms chunks
a dozen walnuts, coarsely chopped
50g parmeggiano cheese, grated
4 dl milk (or any vegetal milk)
2 pinches ground nutmeg
2 pinches red chilli powder
½ teaspoon turmeric
Salt and pepper.
For the dough:
2 cups flour (I used 1cup rye flour mixed with 1 cup kamut flour)
3 tablespoons olive oil
Cover the dough and leave aside for 15 minutes. In the meantime, prepare the filling of the quiche:
Preheat the oven at 180°C.
Chop the asparagus into 2-3 cms chunks. I kept the heads aside and used them at the end for decoration (see photo).
Beat the eggs and slowly add the milk, cheese and seasoning.
Roll the dough and place in a mould, layered with baking sheet (or greased with butter). Make some tiny holes with a fork.
Distribute evenly the asparagus chunks and walnuts. Pour the eggs/milk/spices mixture over it. You can make a sun shape with the asparagus heads.
Bake in the preheated oven for about 30 minutes.