Asparagus quiche with cooked ham, mushrooms and Parmesan

Ingredients for 4 servings:

• 300 g flour
• 1 tsp sugar
• 200 g butter
• 4 eggs
• 800 g asparagus, peeled, cooked until al dente, cut into 3 cm pieces
• 200 g ham, cooked, finely diced
• 200 g white mushrooms, sliced
• 100 ml cream
• 150 ml milk
• 2 garlic cloves, finely diced
• salt and pepper
• nutmeg
• 2 tbsp chives
• 150 g Parmesan, freshly grated
• Fat for the mold

Instructions

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

Preheat the oven to 200°C (top/bottom heat). Make a shortcrust pastry with flour, sugar, 1 tablespoon of salt, butter, and one egg. Wrap it in cling film and chill for 1/2 hour. In the meantime, whisk the remaining three eggs with the cream, milk, garlic, and spices. Stir in the cooked ham, mushrooms, chives, and 50g of Parmesan cheese. Grease a springform pan and line it with the pastry. Arrange the asparagus pieces on top, pour the egg wash over it, and sprinkle with the remaining Parmesan cheese. Bake in the preheated oven for approximately 40-45 minutes.