This quiche is made with quark instead of cream, upping the protein-content, and is a beautiful nod to Spring with the classic German combination of white asparagus and ham.
About this Recipe
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Extensive brunching has always been one of my favorite pastimes. When I go home to Germany, pretty much every day is a brunch day. We get up when we get up, someone volunteers to make a run for fresh rolls, someone else is assigned the coffee making and egg boiling and by the time the table is set complete with fruit salad and all the sliced meats and cheeses, it's nearing 11 in the morning, and by that time, you may as well just eat two meals. In America, while I totally miss eating out at brunch buffets, I am also a lover of taking things slowly at home on the weekends, baking up something yummy and sipping on coffee (and maybe a mimosa too) all while getting things ready for a two-in-one meal feast. White asparagus and ham is such a classic German combination, that you really can't go wrong with it. Especially when layered in a buttery, flaky quiche crust. I love the new straight-sided ceramic quiche pans I just invited to come live with me. And if you have some extra crust leftover like I did, you could easily make a couple of extra small little quiches. I've had these individual tart pans for a little while now, and have loved using them for quiches as well as sweet little tartlets.
But the really special part about this quiche is that you're not using any cream or milk in it. Instead you're using 3 whole quark cups worth of protein-rich, creamy quark in the custard filling, every German's favorite dairy. My go-to is always a couple of large tubs of plain quark by Wünder Creamery because it's so versatile, and I love their flavored quark as well (especially the vanilla and coffee flavors), as they're just barely sweet and full of real flavor and goodness. Using quark does not harm the flavor or texture of the quiche in any way. Instead it makes it a bit healthier and better! Also don't forget to use a good quality gruyère cheese (or any kinds of rustic authentic Swiss cheeses). I actually used a shredded cheese mix from Switzerland that is meant to be used for making cheese fondue (found at Whole Foods), but it just sounded wonderful and it is so delicious. I'll be using the leftovers in omelettes and for paninis.
Scroll on down for the recipe, now in printable version.
Quark Quiche Essentials
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Quark Quiche with White Asparagus and Ham
Quiche Filling Recipe
- 450 g quark 3 small Wünder creamery cups
- 100 g shredded gruyère cheese make sure to use a high quality cheese instead of just a "Swiss cheese" for the perfect flavor. I actually used a Swiss Fondue mix, which was a blend of shredded Swiss cheeses that I bought at Whole Foods in the grated cheese section.
- 4 eggs
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- ¼ teaspoon ground nutmeg
- 1 dash tabasco sauce
- 1 bunch white asparagus Ends trimmed generously and peeled. You can freeze the ends and use it later along with other veggie trims to make vegetable stock.
- ½ pound sliced ham Buy good quality! I love the Black Forest Ham from the deli counter at Whole Foods.
- chives trimmed and chopped, for garnish
Make the Quiche Crust
- Freeze the butter for at least 15 minutes. Combine the flour and salt. Now either grate and shave the butter into the flour using a paring knife. Then add the remaining ingredients and combine by hand until you get a dough. Don't overwork or else the butter will get too soft. Wrap the dough in plastic and move to the freezer for 15 minutes.
- Remove the crust and roll out on a floured surface to the size of your quiche pan. Transfer to the pan and trim the top. If you have leftovers like me, you can also make some smaller quiches (I ended up with one large one and 2 small ones). Place the crust-covered pan(s) in the freezer for 15 minutes.
Make the Quiche Filling & Bake
- Preheat the oven to 350 degrees Fahrenheit or 180 degrees Celsius and prepare the quiche filling. Whisk together the quark, eggs and spices.
- Cut up the trimmed and peeled asparagus into half inch pieces. Layer the slices of ham, so they overlap, and cut into strips. Place the aspargus on the bottom of the quiche.
- Sprinkle on the grated cheese, so it covers the asparagus evenly. Now pour in the quiche custard and then place the ham roll ups into the quiche, cut side up, creating ham blossoms.
- Bake for 35 to 40 minutes or until the center is almost cooked through and the crust and top are starting to turn a golden brown color. Let rest for 10 minutes before cutting and serving your quiche. Guten Appetit!
- Note: If you're deciding to use any potential leftover dough to make some individual quiche (I had enough for 2 small ones and one large one), then bake those for about 22 minutes. You could also skip making a large quiche altogether and only make individual ones. You will probably end up with 6 to 8.
I received compensation from Wünder Creamery in exchange for writing this post. Although this post is sponsored, all opinions, thoughts and recipes are my own. This post contains affiliate links, which means that I may be compensated if you click certain links.