How do you store Quiche in Puff Pastry Bites with Asparagus ‘Cacio e Pepe’?

In the fridge: Store the quiche bites for a maximum of 2 days in a sealed container. Freezing: The bites can be frozen. Let them cool completely and wrap them airtight. Store them for up to 1 month in the freezer.

How do you reheat Quiche in Puff Pastry Bites with Asparagus ‘Cacio e Pepe’?

Reheating: First, let frozen bites thaw in the fridge and then heat them for 10 minutes in an oven at 160°C.

Quiche in Puff Pastry Bites with Asparagus ‘Cacio e Pepe’

Name: Quiche in Puff Pastry Bites with Asparagus ‘Cacio e Pepe’
Cook time: 40 min
Total time: 40 min
Yield: 4P
Ingredients: 4 puff pastry patties (bouchées or videekes); 8 large white Belgian asparagus; 250 ml cream; 2 eggs; 150 g pecorino, grated; 1 tsp four-pepper blend (or black pepper); 1 tsp salt; 4 sprigs of dill; 4 edible flowers; 150 ml lightly whipped cream, sour cream or Greek yogurt; 1 tsp smoked paprika powder

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40min

•

Easy

These individual quiche bites in puff pastry are perfect for your Easter brunch! They are filled with white asparagus and a creamy filling based on pecorino and a mix of peppers, giving you a delicious cacio e pepe-flavor. Moreover, you can prepare them in advance and just warm them up and finish them off right before serving. How beautiful and cute are they? Guaranteed success!

Ingredients

What do you need?

Quantity: 4P

Patties and filling
4 puff pastry patties (bouchées or videekes)
8 large white Belgian asparagus
250 ml cream
2 eggs
150 g pecorino, grated
1 tsp four-pepper blend (or black pepper)
1 tsp salt

Garnish
4 sprigs of dill
4 edible flowers
150 ml lightly whipped cream, sour cream or Greek yogurt
1 tsp smoked paprika powder

4 puff pastry patties (bouchées or videekes)
8 large white Belgian asparagus
250 ml cream
2 eggs
150 g pecorino, grated
1 tsp four-pepper blend (or black pepper)
1 tsp salt

4 sprigs of dill
4 edible flowers
150 ml lightly whipped cream, sour cream or Greek yogurt
1 tsp smoked paprika powder

Make it veggie!

leave out the pecorino

Preparation method

How do you make this?

Preparing the filling: Mix the cream, eggs, 100g pecorino, and salt in a tall measuring cup until smooth.

Preparing the asparagus:

Peel the asparagus and cut off the tough ends.

Cut the asparagus tips to about 3 cm and set them aside.

Cut the rest of the asparagus into small pieces and distribute them among the puff pastry cases.

Filling and baking the cases:

Carefully cut the lids from the cases.

Pour the egg and cream mixture into the cases, just up to the rim.

Bake the cases for 20-25 minutes in a preheated oven at 180°C. Check for doneness with a skewer: if it comes out dry, they are cooked.

Roasting the asparagus tips:

Drizzle the asparagus tips with olive oil and a pinch of sea salt.

Add them to the oven for the last 10 minutes to lightly roast them.

Serving:

Mix the whipped cream with the smoked paprika powder.

Spoon a portion of this mixture onto each plate.

Place the warm cases on top and garnish with a sprig of dill and an edible flower.

Tips

You can prepare the pies a day in advance. Heat them in the oven at 160°C for 10 minutes.
Do you want an extra intensegoat and pepper-taste? Add an extra pinch of black pepper just before serving.
Serve them with a fresh spring salad to complete the dish.