Asparagus quiche

Ingredients for 6 servings:

• 125 g low-fat curd cheese
• 2 tbsp milk
• 4 tbsp rapeseed oil
• 1 egg(s)
• 250 g flour
• 2 tsp cream of tartar baking powder
• Salt
• 500 g asparagus, green
• 1 tbsp oil
• 150 g goat’s cheese
• 2 eggs
• 100 g sour cream
• 5 tbsp herbs, chopped, mixed
• 100 g cheese, Emmental
• 2 tbsp pine nuts

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

with goat’s cheese and pine nuts

Mix the quark with milk, oil, and egg. Mix the flour, baking powder, and a pinch of salt, stir about half into the quark mixture, and knead in the rest. Finally, shape the dough into a ball, wrap it in plastic wrap, and refrigerate until ready to use. Wash the asparagus, trim the ends, peel the bottom third, and cut the asparagus into approximately 2 cm pieces. Set the heads aside, fry the remaining asparagus in the heated oil in a pan for about 5 minutes, and season with salt. Mix the goat’s cheese, eggs, and sour cream until smooth, then add the herbs. Grease a tart pan (approx. 26 cm). Preheat oven to 200 degrees Celsius (top/bottom heat). Roll out the dough and place it in the tart pan. Arrange the fried asparagus pieces on top, then pour the egg mixture over it. Arrange the asparagus heads on top, and sprinkle grated Emmental cheese and pine nuts between the asparagus heads. Bake in the oven for about 40 minutes.