Low-protein Recipe

Herb quiche with green asparagus

This low-protein herb quiche with green asparagus is a flavorful and versatile dish packed with fresh herbs. Thanks to the egg substitute, this quiche fits within a low-protein diet. Serve it warm as a main or side dish, or enjoy it cold during a lunch or picnic. Also delicious with white asparagus or other fresh herbs.

Category: Low-protein
Preparation time: 60 min

Ingredients

6 people

1 pack Schär puff pastry
1/2 bunch of green asparagus
1 spring onion
6 cherry tomatoes
25g Orgran egg replacer(=8 teaspoons)
150ml water (=10 tablespoons)
1/2 bunch of chervil
1/3 plant of tarragon
1/3 plant of dill
½ level tablespoon Tellofix Gold vegetable bouillon powder

Preparation

Preheat the oven to 180 °C. Line the tart tin with the Schär puff pastry and prick holes in the bottom. Blind bake the base for 15 minutes with parchment paper and rice or dried pulses.
Cut the green asparagus into pieces and boil for 3–5 minutes until al dente. Drain.
Slice the spring onion and cherry tomatoes. Finely chop the chervil, tarragon, and dill.
Mix the Orgran egg replacerwith the water and the Tellofix Gold vegetable bouillon powder. Add the asparagus, spring onion, and herbs.
Distribute the filling over the pre-baked base and place the cherry tomatoes on top.
Bake the quiche for 25–30 minutes at 180 °C, until the filling is firm and the Schär puff pastry is golden brown.
Let the quiche cool briefly and serve warm or cold.

Tips:– You can use almost any type of herb for this dish, such as parsley, chervil, tarragon, dill, chives, basil, fennel fronds, and thyme.– You can also use white asparagus. Peel them well first. The cooking time is slightly longer, approximately 5–8 minutes.