Kish with asparagus, leek and parmesan cheese
Cooking time:
1 hour 30 minutes
Active time:
30 minutes
Complexity:
Average
Very tasty cake with a delicate spring taste. You can use either fresh or frozen asparagus.
See all recipes category Savory pastries 
5
Recipe "Kish with asparagus, leek and parmesan cheese"
Ingredients for 6-8 servings
butter
1 tbsp. spoon
leek large
1 pc.
asparagus
350 g
squash
150 g
eggs
4 pcs.
cream 10%
100 ml
parmesan cheese
50 g
nutmeg
pinch
pepper
to taste
salt
to taste
for base:
wheat flour
250 g
butter
150 g
salt
pinch
water
1-3 tbsp. spoons
Step 1/7
For the dough, punch the cold oil with a blender with flour and salt into a coarse crumb. In the center, make a well, pour in a spoonful of cold water, knead the dough with a spoon, collecting it in a lump, add another spoonful of water if necessary.
Step 2/7
Roll the dough into the seam, distribute over an oiled baking dish and refrigerate for half an hour.
Step 3/7
Cut leeks into thin rounds, asparagus in small pieces, zucchini in small cubes.
Step 4/7
Melt the butter in the pan, season with leeks, then add the courgettes and asparagus, cook for 5-7 minutes, salt and pepper. Preheat oven to 170S
Step 5/7
In a separate bowl, whisk together the eggs, add the cream and spices.
Step 6/7
Put the vegetable filling on the chilled dough. Pour over the cream mixture.
Step 7/7
Sprinkle the cheese over the cake and bake in the oven for about 40-50 minutes.
Ingredients for 6-8 servings
butter
1 tbsp. spoon
leek large
1 pc.
asparagus
350 g
squash
150 g
eggs
4 pcs.
cream 10%
100 ml
parmesan cheese
50 g
nutmeg
pinch
pepper
to taste
salt
to taste
for base:
wheat flour
250 g
butter
150 g
salt
pinch
water
1-3 tbsp. spoons
Nutritional value per 100 g
Calories
239 kcal
Proteins
7 g
Fats
16 g
Carbohydrates
17 g
Saturated fat
9 g
Dietary fiber
2 g
Added sugar
0 g
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