Asparagus Quiche

8 December 2022

Prep Time: 60 Cook Time: 60 Servings: 8


For the base:

  • 300 gr BND GF flour mix, or regular flour
  • 1 tsp salt
  • 1 tbsp almond butter
  • 2 tsp baking powder
  • 75 gr olive oil
  • 180 ml water

For the filling:

  • 50 gr rainbow chard
  • 150 gr asparagus, we love Elibelinde Tarım women’s cooperative
  • 10 gr dried tarragon
  • 20 gr salt
  • 10 gr ground black pepper
  • 50 gr lemon juice
  • 150 gr sun dried tomatoes, we prefer dry-packed organic ones rather than ones in oil as the quality of oil is rarely top quality.
  • 250 gr BND Cashew Cream


For the base, mix the flour, salt and baking powder.
Add the oil and almond butter, and mix until the mixture forms a sand like texture.
Slowly add the water, until it forms into a dough, it may need a bit less or more water, so add slowly.
After kneading the dough for a bit, place in the refrigerator for half an hour. Take the dough out from the fridge, knead and with a help from a bit of olive oil, fold in half and knead again.
When the dough is ready, oil your pie dish and place the dough, tuck it in along the sides.

For the filling, blend the tarragon, salt, black pepper, lemon juice, rehydrated sun- dried tomatoes and cashew cream until the mixture forms into a cream like texture.

Chop your asparagus as pictured and snap off the tips for decorating the quiche, reserve the woody ends for broths by placing in a vegetable stock bag in the freezer. Sauté the chopped asparagus briefly, like 1-2 minutes in water or a bit of oil depending on your preference.

Chiffonade the rainbow chard and slowly add them to the sautéed asparagus fold vegetables into the creamy mixture. Carefully decorate the quiche with the tips.

Pour the filling into the pie dish, bake at 165C for one hour.