Asparagus and wild garlic quiche

Ingredients for 1 servings:

• 250 g flour
• 125 g butter, cold
• 5 tbsp ice water
• ½ tsp salt
• 1 bunch of green asparagus
• 1 bunch of wild garlic
• 1 spring onion(s)
• 100 g cream cheese
• 3 eggs
• 100 ml cream
• 50 g mountain cheese
• e.g. salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 40 minutes

Spring quiche for a 20 x 25 cm dish

For a 20 x 25 cm dish. Knead a shortcrust pastry from flour, cold butter, salt, and ice water. Place in the baking dish and chill for about 30 minutes. Clean the asparagus, peel the lower third, and cut into 5 cm pieces. Cook in boiling salted water for 2 minutes, drain, and refresh. Chop the wild garlic and spring onion, and grate the mountain cheese. Mix the cream cheese, eggs, and cream. Add the wild garlic, spring onion, and cheese, and season with salt and pepper. Spread the asparagus in the pastry-lined dish and pour the egg mixture over it. Bake in a preheated oven (200 degrees Celsius top/bottom heat or 180 degrees Celsius fan-assisted) for 40 minutes. The quiche tastes great straight from the oven, but is also delicious warm or cold.