Asparagus quiche

Ingredients for 4 servings:

• 120 g butter, cold
• 240 g flour
• 1 pinch of salt
• 500 g asparagus, green
• 400 g beefsteak tomatoes
• ½ bunch basil
• 250g mozzarella
• 50 g cheese (hard cheese), grated
• 1 tbsp crème fraîche
• salt and pepper

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 45 minutes

vegetarian

For a springform pan with a diameter of 26-28 cm. Cut the butter into small pieces. Knead the butter, salt, and flour in a bowl with a dough hook or by hand. Meanwhile, gradually knead in about 2 tablespoons of ice-cold water. Shape the dough into a ball and flatten it slightly. Place it in the ungreased pan and press it down with your fingers on all sides, enough to fill the bottom of the pan and about 3 cm from the edges. Place it in the pan and refrigerate for about 1 hour. Meanwhile, wash the asparagus and trim off any woody ends. Cut the asparagus into pieces about 3 cm long and cook in 500 ml of salted water for 3-4 minutes. Pour into a sieve and refresh with cold water. Peel and dice the tomatoes. Wash and finely chop the basil. Preheat the oven to 180 °C (without preheating, fan oven 160 °C). Finely dice the mozzarella. Mix the asparagus with tomatoes, basil, mozzarella, grated cheese, and crème fraîche, season with salt and pepper. Spread the asparagus mixture over the chilled dough. Bake the quiche on the middle rack of the oven for about 45 minutes.