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 bites (bouchées or videekes); 8 large white Belgian asparagus; 250 ml cream; 2 eggs; 150 g pecorino, grated; 1 tsp four-pepper mix (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!

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Ingredients

What do you need?

Quantity: 4P

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

Finishing: 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 bites (bouchées or videekes)
8 large white Belgian asparagus
250 ml cream
2 eggs
150 g pecorino, grated
1 tsp four-pepper mix (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, 100 g pecorino and salt in a tall measuring cup until smooth.
Preparing asparagus:
Peel the asparagus and cut off the hard bottom.
Cut the asparagus tips to about 3 cm and set aside.
Cut the rest of the asparagus into small pieces and divide them over the puff pastry pies.
Filling and baking pies:
Carefully cut the lids from the pies.
Pour the egg-cream mixture into the patties, just to the top.
Bake the pies in a preheated oven at 180°C for 20-25 minutes. Check the doneness with a skewer: if it comes out dry, they are done.
Roasting asparagus tips:
Sprinkle the asparagus tips with olive oil and a pinch of sea salt.
Add them to the oven for the last 10 minutes to lightly toast them.
Serve:
Mix the whipped cream with the smoked paprika powder.
Divide a spoonful of this mixture over the plates.
Place the warm pies 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.