Asparagus Rhubarb Quiche
June is upon us, and summer is just around the corner. What better way to celebrate than by sharing with you this colorful recipe! Easy, delicious and oh so colorful!!
Ingredients
- 250g flour (+ extra for kneading)
- 1/2 tsp sugar
- 1/2 tsp salt
- 62,5g greek yogurt
- 2 tbs corn oil
- 4g dry active yeast
- 1 pinch of baking powder
- 9cl water
How to Make It
Step 1
Pre heat oven to 220°C
Step 2
Mix the flours and salt. Add the butter and rub into the flour mix.
Step 3
Gradually add the water and continue rubbing until you reach the desired consistency. Do not over work the dough. Flatten the dough out, cover it and refrigerate for an hour
Step 4
Roll out the dough and press into pie plate and dock the dough
Step 5
Pre bake for 20 minutes at 220°C
Step 6
Add this mix to the pre cooked pie crust
Step 7
Chop the rhubarb into pieces of 4cm, then halve them, add sugar, mix together and set aside
Cut the asparagus into pieces of 4cm, then halve them then line up the asparagus and rhubarb on top of the cheese mix
Step 8
Bake for 40 minutes
Enjoy warm or chilled
Music by Bensounds
Did you know:
Rhubarb leaves are considered inedible due to their high concentration of oxalic acid. In fact, both the stalks and leaves contain oxalic acid, but the leaves have a much higher content.Too much oxalate in the body can lead to a condition known as hyperoxaluria, which is when excess oxalate is excreted in the urine. This can also lead to an accumulation of calcium oxalate crystals in the organs
Symptoms of mild rhubarb leaf poisoning include vomiting and diarrhea that resolve within a few hours. More serious oxalate toxicity causes sore throat, difficulty swallowing, nausea, vomiting (sometimes including blood), diarrhea, and abdominal pain
So, if I were you, I would stear away from the leaves and add them to my compost!
Source: Healthline
