Impress your guests with these mouth-watering spinach quiches from our BG Café chef Alain Slami. Served with asparagus and a poached egg, they will make for a sumptuous spring brunch.
Make the mini spinach quiches
For the crust: 250 g flour, 125 g butter in cubes, 3 egg yolks, 20 g salt, 50 g grated Parmesan cheese, water, 8 mini pans (10 cm diameter).
For the filling: 2,5 dl 35% heavy cream, 3 eggs, 300 g spinach chopped and cooked in a pan with olive oil, a handful of lemon thyme flowers, salt and white pepper.
To make the crust, mix the butter with the flour. Add the salt, Parmesan cheese and egg yolks. Slowly add water to make the dough hold together. Leave to rest 30 minutes. Press the dough into your mini pans and pre-bake at 150°C for 10 minutes.
To make the filling, whisk together the eggs and cream. Add the spinach and thyme. Season. Pour into the partially baked pie crusts. Bake at 150°C for 45 minutes to one hour until golden.
Steam the asparagus
Wash, peel, trim and cook the asparagus in salted boiling water (serves 3 per person). Check if they are done by sticking a knife in one stem, it must be firm but not hard. Cool them in iced water and set aside.
Prepare the dressing and salad
Mix 25 cl of extra virgin olive oil with 7 cl of white balsamic vinegar. Season with salt and freshly ground pepper and add chopped tarragon. Wash the dandelion salad (20 g per person).
Poach the eggs
Bring water to a boil, add a little vinegar. Break each egg (organic, cold or tempered) into the water and leave to cook 3 to 4 minutes. Remove and drain.
To serve, place the spinach tarts on plates. Reheat the asparagus in a steamer basket, brush them with dressing and arrange them on plates. Add the poached eggs and the dressed dandelion salad. Enjoy!
No time to cook? Try this dish and many more at our BG Café in Geneva.