Singles Dinner No. 133

Ingredients for 1 servings:

• 150 g potatoes
• 260 g white asparagus
• 1 red bell pepper(s)
• 1 shallot(s)
• 100 ml vegetable stock
• 50 g cream cheese with horseradish
• 50 g mascarpone
• 50 g wild garlic (oily pomace from wild garlic oil production)
• 20 g butter (wild garlic butter)
• 50 g cheese, grated, Emmental, 45%
• 1 pinch(s) of sugar
• Salt (wild garlic salt)
• Black pepper, freshly ground

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Potato, asparagus, pepper, and mascarpone quiche with wild garlic

Grease a 25 cm diameter quiche dish with 10 g of butter, grate the peeled potatoes into it, and season with salt and pepper. Cut the heads off the peeled and trimmed asparagus and place them in the center of the quiche. Quarter the remaining asparagus, arrange it on top of the potatoes in the quiche, and sprinkle with sugar. Heat 10 g of wild garlic butter in a large pan over medium heat, add the diced onion, and sauté. Reduce the heat to the third lowest setting. Preheat the oven to 180 °C fan/convection oven. Add the deseeded and diced bell pepper to the pan. Add the cream cheese, mascarpone, and wild garlic pulp and stir well. Spread this mixture evenly over the asparagus in the quiche dish, and season with salt and pepper. As an alternative to the wild garlic pulp, use 50 g of thawed frozen wild garlic mixed with 1 teaspoon of oil. Now sprinkle the grated cheese over the mixture and bake the quiche in the oven on the middle rack for about 30 minutes.