Asparagus and ham quiche

Ingredients for 4 servings:

• 200 g flour
• 100 g herb butter
• 4 tbsp milk
• 150 g cooked ham
• 400 g asparagus
• 1 onion(s)
• ½ bell pepper(s), red
• 100 g Gouda, middle-aged
• 100 ml cream
• 2 eggs
• 1 tbsp butter
• e.g. salt and pepper
• e.g. chili powder

Instructions

Working time approx. 20 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 15 minutes

For the dough: (The basic recipe, “Shortcrust Pastry with Herb Butter,” is posted separately at CK.) Knead the flour, butter, salt, and milk into a dough. The butter should be lukewarm. Once the dough is firm, roll it out into a buttered springform pan (or tart pan) and prick it with a fork. Refrigerate the pan for 20 minutes. Heat half a liter of water in a small saucepan. Peel the asparagus and trim off any woody ends. Add all the scraps to the pan and cook over high heat for 10 minutes, then strain through a sieve, reserving the liquid. Peel and finely chop the onion. Dice the ham. Halve the asparagus. Trim the bell pepper and cut into strips. Heat the butter in a pan and sauté the onion until translucent. Later, add the ham, bell pepper, and asparagus. Let everything brown slightly over high heat, then deglaze with a generous splash (I use 1-2 ladles) of the asparagus stock I made at the beginning and let it simmer for a few minutes. Then pour the mixture through a sieve, recollecting the stock – you should have around 100-150 ml – and let it cool. Crack the eggs, pour in the cream, and whisk with the stock. Season the sauce to taste with chili, pepper, and salt. Now spread the asparagus on the shortcrust pastry, add the ham, onion, and bell pepper, and pour the topping over it. Grate the Gouda cheese, then sprinkle it over the top and bake the quiche for 20-25 minutes at 180°C fan-assisted oven.