John Myers
Ingredients for 4 servings:
- 300 g flour
- 200 g butter
- ¾ tsp sugar
- 2 tsp salt
- 1 egg(s)
- 3 eggs
- 800 g asparagus, white
- 100 ml cream
- 150 ml milk
- Garlic
- salt and pepper
- 50 g Parmesan, freshly grated
- 2 tbsp chives, freshly chopped
- Fat for the mold
- Water (salt water)
Instructions
Working time approx. 40 minutes; Total time approx. 40 minutes
Make a shortcrust pastry from the dough ingredients, wrap in foil, and chill for 30 minutes. Wash and peel the asparagus, removing any woody ends. Cook in boiling salted water until al dente. Remove, drain, and cut into pieces. Preheat the oven to 200°C. Grease a 24cm springform pan or quiche dish and line it with the rolled-out pastry. Leave about a 2cm border. Arrange the asparagus pieces on top. For the filling, whisk together the eggs, cream, and milk and season with the spices. Pour over the asparagus and scatter the cheese on top. Bake for about 30 minutes. Serve the quiche sprinkled with chives.
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