Quiche with green asparagus and peas

Ingredients for 6 servings:

• 1 pack of quiche and tart dough
• 150 g asparagus, green
• 50 g peas, frozen
• salt and pepper
• 1 zucchini
• 1 spring onion(s)
• 3 eggs
• 150 g light cream
• 75 ml milk
• 250 g buffalo mozzarella
• Fat for the mold

Instructions

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

Preheat oven to 160 degrees Celsius (320 degrees Fahrenheit). Grease a quiche dish (approx. 26 cm in diameter). Wash the asparagus and trim off any woody ends. Cut into pieces. Cook the asparagus and peas in boiling salted water for approx. 3 minutes. Drain and refresh in cold water. Set aside. Halve the zucchini lengthwise and then thinly slice. Slice the spring onion into rings. Pour the batter into the dish. Distribute the vegetables on top. Whisk together the eggs, crème légère, and milk. Season with salt and pepper. Pour evenly into the dish. Bake in the middle rack of the oven for 55 minutes. Slice the mozzarella and arrange it on top of the quiche before serving.