Asparagus quiche

Ingredients for 1 servings:

• 250 g wheat flour
• 100 g butter
• 100 ml water
• 1 tsp vinegar
• 1 tsp salt
• 500 g asparagus, green
• 1 shot of white wine
• 200 g crème fraîche
• 2 eggs
• Sugar
• nutmeg
• salt and pepper
• n. B. garlic

Instructions

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

Fast and successful

For the dough, knead the flour, finely chopped butter, vinegar, salt, and water into a firm ball (do not overknead), wrap in cling film, and let rest in the refrigerator for 30 minutes. For the topping, clean the asparagus and cut into pieces about 3 cm long, setting the heads aside. Fry the pieces in oil with the garlic, season with salt, pepper, and sugar, and deglaze with a dash of white wine and the vinegar. Add the heads and toss briefly. Do not use too much liquid so the asparagus does not become too soft. Cover and set aside. Mix the crème fraîche with the eggs and season with salt, pepper, and nutmeg. Dust the dough with flour, roll out to about 0.5 cm thick, and place in a coated/greased tart dish. Press down lightly, trimming off any excess dough. Spread the crème fraîche mixture and the asparagus on top. Bake at 180 degrees Celsius (350 degrees Fahrenheit) for about 30 minutes. Tip: If you like it a little more substantial, you can add some gratin cheese or Parmesan to the crème fraîche.