Quiche with green asparagus and Smoked Bacon Bits

Quiche with green asparagus and Smoked Bacon Bits
Recipe for a quiche of 24 cm


220g flour
160g butter, cold
1 tsp salt
1 tbsp apple cider vinegar
30g water, cold

150g Smoked Bacon Bits, cut in small pieces
2 tbsp oil for frying
250g green asparagus
100g pizza cheese (Wilmersburger)
250g tofu (drained)
660ml vegetable stock
175g polenta (corn meal)
Pepper and salt


For the pastry:
Mix the flour, salt and margarine, use for example a food processor. Add vinegar and water and process shortly. Chill in the fridge for at least 30 minutes. Grease a quiche dish of 24 cm with olive oil. Roll out the pastry to a large circle of 5 mm thick on a lightly floured surface. Drape over the tart case so there is an overhang of pastry on the sides. Prick the base with a fork. Line the tart case with a large circle of greaseproof paper. Fill with baking beans and bake the tart for 15 minutes.

For the filling:
Cut the Bacon Bits finely and fry in 2 tbsp oil until crispy. Cook the asparagus in boiling water for 30 seconds and wash with cold water, drain well. Bring the broth to a boil and add the polenta, keep stirring with a whisk. Let it boil for a minute. Mix the tofu, pizza cheese and polenta with a food processor. Add the Bacon to the mixture, season with salt and pepper. Pour the mixture into the pastry case. Add the asparagus on top, push gently into the mixture. Bake the quiche in 30 minutes in a preheated oven at 180 degrees.