Asparagus quiche with goat cheese

Ingredients for 4 servings:

• 250 g flour
• 125 g butter, soft
• 1 egg(s)
• 1 pinch of salt
• 500 g asparagus, green
• salt water
• 300 g goat’s cheese
• 100 g cream
• 3 eggs
• 100 g Parmesan, grated
• salt and pepper
• Nutmeg, freshly grated
• 1 tbsp horseradish, freshly grated

Instructions

Working time approx. 40 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours

with green asparagus, very fine

For the dough, knead the butter, flour, egg, and salt into a smooth dough. Form it into a ball, cover, and refrigerate for at least 30 minutes. Preheat the oven to 180°C (top/bottom heat). Wash the asparagus and peel the lower third. Cut the stalks into 3 cm long pieces and cook in boiling salted water for 5 minutes. Then remove and drain well. Mix the goat’s cheese, cream, eggs, grated Parmesan, and horseradish and season generously with salt, pepper, and nutmeg. Line a greased quiche dish or a 24 cm springform pan with the dough. For a springform pan, form a small rim (approx. 3-4 cm). Prick the base with a fork and pre-bake on the middle rack for 10 minutes. Then pour the cheese mixture into the dish and top with the asparagus pieces. Press the asparagus pieces down lightly so they no longer stick out. Bake on the middle rack for about 40 minutes, until the cheese mixture is set and golden yellow. Remove from the oven, let cool briefly, and serve.