{"id":11363,"date":"2022-12-08T15:04:37","date_gmt":"2022-12-08T12:04:37","guid":{"rendered":"https:\/\/binevideli.com\/?p=11363"},"modified":"2023-01-09T11:29:35","modified_gmt":"2023-01-09T08:29:35","slug":"asparagus-quiche","status":"publish","type":"post","link":"https:\/\/binevideli.com\/en\/asparagus-quiche\/","title":{"rendered":"Asparagus Quiche"},"content":{"rendered":"<p>Prep Time: 60 Cook Time: 60 Servings: 8<\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<p>For the base:<\/p>\n<ul>\n<li>300 gr BND GF flour mix, or regular flour<\/li>\n<li>1 tsp salt<\/li>\n<li>1 tbsp almond butter<\/li>\n<li>2 tsp baking powder<\/li>\n<li>75 gr olive oil<\/li>\n<li>180 ml water<\/li>\n<\/ul>\n<p>For the filling:<\/p>\n<ul>\n<li>50 gr rainbow chard<\/li>\n<li>150 gr asparagus, we love Elibelinde Tar\u0131m women\u2019s cooperative<\/li>\n<li>10 gr dried tarragon<\/li>\n<li>20 gr salt<\/li>\n<li>10 gr ground black pepper<\/li>\n<li>50 gr lemon juice<\/li>\n<li>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.<\/li>\n<li>250 gr<span class=\"font-737739\" style=\"text-decoration: underline\"><a href=\"https:\/\/binevideli.com\/bakkal\/\"> BND Cashew Cream<\/a><\/span><\/li>\n<\/ul>\n<p><strong>Directions:<\/strong><\/p>\n<p>For the base, mix the flour, salt and baking powder.<br \/>\nAdd the oil and almond butter, and mix until the mixture forms a sand like texture.<br \/>\nSlowly add the water, until it forms into a dough, it may need a bit less or more water, so add slowly.<br \/>\nAfter 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.<br \/>\nWhen the dough is ready, oil your pie dish and place the dough, tuck it in along the sides.<\/p>\n<p>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.<\/p>\n<p>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. Saut\u00e9 the chopped asparagus briefly, like 1-2 minutes in water or a bit of oil depending on your preference.<\/p>\n<p>Chiffonade the rainbow chard and slowly add them to the saut\u00e9ed asparagus fold vegetables into the creamy mixture. Carefully decorate the quiche with the tips.<\/p>\n<p>Pour the filling into the pie dish, bake at 165C for one hour.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Prep Time: 60 Cook Time: 60 Servings: 8 Ingredients For the base: 300 gr BND GF flour mix, or regular [&hellip;]<\/p>\n","protected":false},"author":9,"featured_media":11604,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[139],"tags":[],"class_list":["post-11363","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-2023-planner"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Asparagus Quiche | Bi Nevi Deli<\/title>\n<meta name=\"robots\" content=\"noindex, follow\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" 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