Mini quiches with cauliflower base, white asparagus and Beemster® Grass cheese

Main course. 4 persons. Preparation 20 min + 35 min oven time.

Ingredients

• 40 g Beemster® Extra Old 48+
• 400 g cauliflower rice
• 60 g almond flour
• 5 eggs
• 200 g white asparagus
• 200 g Beemster® Jong 48+ (or Grass cheese in season)
• 100 g ricotta cheese
• ½ bunch of chervil

Kitchen Stuff

• Hand blender
• 4 mini jumping molds of about 12 cm, greased

Prepare

1. Preheat the oven to 200 °C. Chop the Beemster® Extra Oud very finely or grind finely in the bowl of the hand blender. For the base, mix the cheese with the cauliflower rice, almond flour and 2 eggs.
2. Cover the bottoms and ⅔ of the edges of the quiche molds with the cauliflower mixture. Bake for about 15 minutes until golden brown.
3. Meanwhile, peel the asparagus, cut off the bottom 2 cm and cut the rest into pieces of about 2-3 cm. Cook in boiling salted water for 5 minutes until tender. Drain.
4. Meanwhile, coarsely grate Beemster® Jong (or Graskaas) and beat the rest of the eggs. Mix the cheese with the eggs and ricotta. Season with salt and freshly ground pepper. Stir in the asparagus pieces.
5. Divide the filling between the quiches and bake in the oven for 10-15 minutes until done. Garnish with the chervil. Delicious with a green salad.

Tip

Making this dish out of season? Then use green asparagus and young cheese.

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