Asparagus quiche

Ingredients for 1 servings:

• 100 g butter, cold
• 250 g flour
• 1 egg(s)
• 1 pinch of salt
• some water, cold
• 500 g asparagus, green
• 2 beefsteak tomatoes
• 125g mozzarella
• 1 handful of basil, fresh
• Butter for the mold
• 2 eggs
• 50 g cream
• 125 ml milk
• 1 tbsp crème fraîche
• 50 g Parmesan, freshly grated
• salt and pepper
• nutmeg

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 45 minutes

For the dough, quickly knead all the ingredients into a smooth shortcrust pastry, wrap in cling film, and let rest in the refrigerator for about 1 hour. Meanwhile, wash the asparagus, peel the lower third, and cut into 2-3 cm long pieces. Blanch in boiling salted water for about 3-4 minutes, drain, and refresh in cold water. Make a cross-shaped cut in the tomatoes, place them briefly in boiling water, refresh, peel, deseed, and dice. Also cut the mozzarella into small cubes. Preheat oven to 180°C (350°F). Butter a quiche dish (about 28 cm in diameter), roll out the pastry between two sheets of cling film, and line the dish with it. Prick several times with a fork and bake in the preheated oven on the bottom rack for 10 minutes. Remove from the oven. Wash and finely chop the basil. For the topping, combine all ingredients with a hand blender, seasoning generously with salt and pepper. Top the pre-baked quiche with the asparagus pieces, diced tomatoes and mozzarella, and chopped basil, and pour the topping evenly over the top. Cover the quiche with aluminum foil and bake on the bottom rack at approximately 160-170°C for 1/2 hour. Then remove the aluminum foil and bake the quiche for another 15 minutes until golden brown. Remove from the oven and let rest for 5 minutes. Then cut into desired pieces and serve. Fresh leaf salad goes well with the quiche.