Recipe for 2 Servings portions
- 120 g Wheat Flour
- 60 g Whole Wheat Flour
- ½ tsp Coarse Salt
- 100 g Cold Butter
- 2 tbsp Water
- 200 g Salad Cheese
- 2 Eggs
- 100 ml Whole Milk
- 1 tsp Ground Pepper
- 8 Asparagus Spears
- 5 Spring Onions
Mix flour and salt. Cut the butter into smaller pieces and crumble it into the flour.
Gather the dough lightly, using drops of water if it is too dry.
Pat the dough into an elongated baking tin, make sure it has a loose bottom (approx. 10 x 33 cm).
Make sure the dough is firmly pressed into the edges of the tin. Place the baking tin on to the middle shelf of the oven and parbake.
Put the drained salad cheese in a bowl and mash it lightly with a fork.
Then add the egg, milk and pepper and whisk the mixture lightly.
Pour the mixture into the pie base and distribute asparagus and spring onion evenly.
Place the pie back into the oven on the middle shelf and cook until golden.
Cook for 15 minutes at 200 ° - traditional oven.
Cook for ½ hour at 200 ° - traditional oven.