Green asparagus and eggplant quiche with garlic

Ingredients for 4 servings:

• 200 g spelt flour
• 50 g wholemeal spelt flour
• 130 g butter, room temperature
• 1 pinch of salt
• 1 egg(s)
• 200 g asparagus, green
• 300 g eggplant(s)
• 2 garlic cloves
• 200 ml cream
• 150 g crème fraîche with herbs
• 3 eggs
• 125 g diced ham
• 1 tbsp Parmesan, freshly grated
• n. B. Pfeffer
• Fat for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

Knead the flour, butter, egg, and salt into a dough and line a greased quiche dish with it. Place it in the refrigerator. Wash the eggplant, cut it into 1 cm cubes, place it in a sieve, season with salt, and let it stand. Now remove the woody ends from the asparagus, peel the bottom part if necessary, and cut it into 1 cm pieces. Thinly slice the garlic. Mix the cream, crème fraîche, and eggs well, and season lightly with pepper. Remove the quiche dish from the refrigerator, spread the asparagus and eggplant evenly on top, add the garlic and ham cubes, and pour the cream mixture over it to coat everything. Finally, sprinkle with Parmesan cheese and bake in a preheated oven at 180°C (top/bottom heat) for about 50 minutes.