Tender quiche with asparagus, sorrel, and blue cheese
Dorblu cheese pie or quiche on potatoes – gluten-free.
Cheese with noble and healthy Dorblu mold can be an independent appetizer on a cheese plate and chefs are constantly experimenting with decorating sauces and other dishes with it!
This time my experiment is quiche with sorrel, asparagus, and delicious Dorblu cheese.
Ingredients for a 24 cm baking dish:
– 800g whole potatoes
– 60g of corn flour
– 75 g of hard cheese
– 100g of cherry tomatoes
– Sorrel or spinach (bunch)
– 3 eggs
– 150g of cream
– 5 pieces of fresh asparagus
– salt, nutmeg, pepper
– 75-100g of Dorblue cheese
The preparation, as for me, is very simple.
- Wash the whole potato well, sprinkle it with a little oil, and bake it at 180 degrees for 30-35 minutes.
- Mash the hot potatoes right in the mold.
- Add salt, pepper, grated nutmeg, if desired, and corn flour, which I use to make Banosh. Mix everything and form a "pie."
- Grate hard cheese on the potato dough, put halves of chopped tomatoes, sorrel leaves, and pour a mixture of eggs and cream (also salted!) over it.
- Add freshly chopped asparagus to the cream (just peel it in advance).
- Put slices of Dorblu blue mold cheese on top of the asparagus.
- Put it in the oven to bake at 180 degrees with convection for about another 25-30 minutes!
When you take it out of the oven, you have to wait a little bit for it to cool down and you can eat it both hot and warm!
Almost the entire set of vegetables in the filling can be changed and will taste good:
Broccoli
Bacon
Cauliflower
Mushrooms
Chicken
Even fish
Feel free to experiment.
Enjoy your meals and have fun.