Asparagus quiche with puff pastry

Ingredients for 1 servings:

• 6 stalk(s) asparagus, white, green also works
• 1 leek(s)
• 3 m.-sized potatoes
• 1 package of puff pastry, fresh
• 125 g diced ham
• 50 ml cream
• 200 g sour cream
• 3 eggs
• Parmesan in a piece, the amount according to taste
• 1 rosemary sprig(s), fresh
• salt and pepper
• Sugar
• Mustard

Instructions

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

Bring 2 liters of water to a boil with a pinch of salt and sugar. Peel the asparagus, trim the tips to about 3 cm, cut the stalks into small pieces, and add everything to the boiling water. Turn off the heat and let the asparagus rest in the water to infuse the flavor. Grate the Parmesan cheese. Peel the potatoes and cut into small cubes. Cut the leek into strips. Mix the eggs, sour cream, cream, and half of the Parmesan cheese. Season the mixture with a little salt (be careful, ham and Parmesan also contain salt), pepper, and mustard. If you like, you can add the chopped rosemary to the mixture; this will take away some of the asparagus’ tenderness, but it still tastes great. Place the puff pastry in a greased springform pan, pull up the sides a little, and pierce the bottom. Then mix the asparagus pieces (not the tips) with the leek, potatoes, and ham, and spread them on the dough. Pour the egg and cream mixture over the quiche, sprinkle with the remaining Parmesan cheese, and garnish with the asparagus tips. Pull the edges of the pastry slightly toward the center. Bake the quiche in the oven at 160°C (convection oven) for about 35-40 minutes, then increase the oven temperature to 180°C for about 10 minutes to give the quiche a darker crust. Serve with lamb’s lettuce or other green salads with a simple vinaigrette.