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dirndl kitchen quark white asparagus quiche5
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5 from 1 vote

Quark Quiche with White Asparagus and Ham

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.
Prep Time30 minutes
Cook Time35 minutes
Resting Time30 minutes
Total Time1 hour 35 minutes
Course: Breakfast, Brunch, Lunch, Snack
Cuisine: German
Keyword: Easy Quark Recipes, Easy White Asparagus Recipes, German Breakfast Recipes, German Brunch Recipes, German Quiche Recipe, German Recipe with Quark, German Recipe with White Asparagus, High Protein Recipes, Quark Quiche Recipe, Quark Recipes, What to Make With Quark, White Asparagus Quiche Recipe
Servings: 8 servings
Calories: 411kcal

Ingredients

Quiche Crust

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

Instructions

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.

Nutrition

Calories: 411kcal | Carbohydrates: 20g | Protein: 24g | Fat: 26g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 171mg | Sodium: 857mg | Potassium: 160mg | Fiber: 1g | Sugar: 3g | Vitamin A: 706IU | Vitamin C: 1mg | Calcium: 152mg | Iron: 2mg