Puff pastry quiche with green asparagus and wild garlic

Ingredients for 4 servings:

• 1 package of puff pastry
• 500 g asparagus, green
• 200 g cooked ham
• 100 g ham, raw, diced
• 200 g mushrooms
• 200 g whipped cream or Cremefine
• 3 egg yolks
• 100 g cheese, spicy, grated
• 1 bunch of wild garlic
• ½ clove(s) garlic, Chinese, or 1 small clove garlic
• 1 chili pepper(s), fresh
• 100 ml white wine
• 1 tbsp olive oil
• salt and pepper
• nutmeg

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

juicy quiche for the beginning of spring

Peel the green asparagus and cut into small pieces of approximately 3 cm. Cut the cooked ham into small cubes. Wash the wild garlic leaves, shake dry, and cut into fine strips. Clean and slice the mushrooms. Finely dice the garlic, cut the chili pepper lengthwise, remove the seeds, and cut the pepper into fine rings. Sauté the green asparagus in a pan with a little olive oil, add the garlic and chili rings, and cook briefly. Deglaze with white wine and simmer for about 5 minutes. Briefly fry the mushrooms in a second large pan, add the ham cubes and wild garlic, reduce the heat, stir in the steamed asparagus, and let it cool slowly in the pan. Whisk the heavy cream with the egg yolk, stir in the grated cheese, and season with salt, pepper, and nutmeg. Line a quiche dish with the puff pastry, pulling up the edges slightly. Pour the lukewarm vegetable mixture onto the puff pastry, spread the egg cream over it and bake for about 40 minutes in an oven preheated to 180°C until golden brown.