Brunch and dinner
Asparagus and Spinach Kefir Quiche
Kefir gives the egg custard a light cultured tang without making the quiche dense. Cook and squeeze the vegetables well so every slice stands cleanly.
Make it
Method
- Heat the oven to 190°C. Line the pastry with paper and pie weights; bake 15 minutes. Remove the weights and bake 5 to 7 minutes more. Lower the oven to 180°C.
- Cook the onion in olive oil until soft. Add asparagus and cook until tender and the pan is dry.
- Wilt the spinach, cool it, then squeeze very firmly. Spread the onion, asparagus, squeezed spinach and cheese evenly over the crust.
- Whisk eggs, kefir, salt, pepper, and nutmeg just until combined. Pour into the crust.
- Bake for about 30–35 minutes, checking the centre with a food thermometer: it should reach 71°C. The filling should be set, with a slight jiggle and no liquid egg; continue baking if needed.
- Rest for 15 minutes before slicing.
What kefir adds to the custard
Kefir makes a lighter custard than cream. Gruyère adds richness, while asparagus and spinach keep the filling fresh and savory.
Store it
Refrigerate within 2 hours and use within 3 days. Eat cold or reheat until hot.
Other vegetables for the filling
Use broccoli, mushrooms, or cooked leeks, keeping the cooked vegetables near 200 g and very dry.
Why is the slice watery?
Wet vegetables or cutting before resting can release liquid, but an undercooked centre also needs attention. Check the stated 71°C endpoint before taking the quiche out. If safely cooked, give it the full rest before cutting; squeeze the vegetables more thoroughly next time.