Asparagus quiche with puff pastry

Ingredients for 1 servings:

• 1 pack of puff pastry (refrigerated section)
• 10 stalk(s) asparagus, green
• 3 tbsp pesto, green
• ½ onion(s)
• 3 eggs
• 100 ml cream
• 1 pack of grated cheese (e.g. gratin cheese)
• 1 tbsp pine nuts
• n. B. Nutmeg
• e.g. salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Wash the asparagus and peel the lower ends. Cut into pieces of any size. Peel and finely chop half an onion. Preheat the oven to 200°C fan/convection oven. Line a quiche dish with the puff pastry and baking paper. Trim the protruding corners of the rectangular pastry and place them on the missing pieces to fill the entire dish. Lightly press the cut edges to seal the dough pieces. The dough should rise slightly at the edges. Now spread the pesto over the dough. Spread the onion, asparagus, and pine nuts on top. Beat the eggs, add the cream, and season with salt, pepper, and nutmeg. Pour the mixture over the asparagus. Finally, sprinkle with the cheese. Bake on the lowest rack in a hot oven for about 20-25 minutes, until the quiche is nicely browned. Serve with a green salad and a glass of white wine.