Asparagus quiche

Ingredients for 2 servings:

• 3 sheets of puff pastry, frozen
• 500 g asparagus, peeled
• 15 g butter
• ½ tsp salt
• ½ tsp sugar
• 4 eggs
• some vegetable stock powder
• 125 g goat’s cheese (Snofrisk)
• 80 ml cream
• 100 g crème fraîche
• ¼ tsp nutmeg, freshly grated
• some salt
• 200 g cheese (heartbreaker cheese)

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 15 minutes

vegetarian

Remove the puff pastry to thaw. Cut the asparagus into bite-sized pieces. Leave the asparagus heads aside for now and gently fry the other pieces in the butter. After about 5 minutes, add the heads and cook for another 5 minutes, until all the liquid has evaporated. Season the asparagus with sugar and salt as you go. Stack the puff pastry sheets on top of each other on a floured surface and roll them out thinly. Line a buttered baking dish with the asparagus. Prick the bottom several times with a fork and chill again if necessary. Grate the heartbreaker cheese and set aside. Beat the eggs with the remaining ingredients. First, place the asparagus on the puff pastry, sprinkle with the grated cheese, and pour over the egg mixture. Bake the quiche at 180 degrees Celsius for 40 minutes on the middle rack using conventional heat until golden brown. I spread the cream on the edges of the puff pastry about halfway through the baking time.