This asparagus and anchovy quiche is a delicious, complete dish that can be made in just over half an hour.
It combines the delicate flavour of asparagus with the strong taste of anchovies, in a combination that will amaze you.
You can personalize the quiche according to your taste and to what you find in the fridge, there’s nothing better than a personal touch to bring out the flavour in a dish!
- Puff pastry, ready rolled, 1 disk
- Asparagus, 250 gr
- Anchovy fillets, 90 gr
- Soft wheat flour, 3 spoonfuls
- Parmigiano Reggiano flakes (or another cheese of your choice), approx. 100 gr
- Rolled oats, one level spoonful
- Sunflower seeds, one teaspoon
- Extra-virgin olive oil, as required
- Salt, as required
- Nutmeg, as required
- Oregano, as required
Boil the asparagus until they’re al dente (firm to the bite).
Lay the disk of pastry in a baking pan and preheat the oven to 180 °C.
In a bowl, mix the flour with the water, salt, oil, oregano, rolled oats, sunflower seeds,
cheese and a little grated nutmeg. Make sure the mixture isn’t too liquid.
Pour it onto the puff pastry and spread it out evenly.
Lay the asparagus on the mixture like the spokes in a wheel, raise the edge of the pastry and, before you put it in the oven, drizzle a little more oil on top.
Bake for roughly 20 minutes.
When the quiche is cooked, remove it from the oven and arrange the anchovy fillets in the empty spaces between the asparagus spokes. Sprinkle with oregano.