Asparagus quiche

Ingredients for 1 servings:

• 200 g spelt flour
• 110 g butter
• 50 g Parmesan
• 1 tsp salt
• 1 egg(s)
• 1 cup of cream (200 g)
• 100 g cream cheese
• 100 g sour cream
• 30 g Parmesan
• Salt
• pepper
• Vegetable stock powder
• nutmeg
• chili powder
• 2 tbsp lemon juice
• basil
• lovage
• Parsley
• chives
• 800 g asparagus, chopped and briefly blanched
• Sugar
• lemon juice
• butter

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 45 minutes; Total time approx. 13 hours 5 minutes

The day before, combine the flour, butter, Parmesan cheese, salt, and egg. Place in a buttered dish (30 cm diameter), and refrigerate. The next day, finely chop the asparagus and blanch for a maximum of 7 minutes with a pinch of salt, a little sugar, a little lemon juice, and a little butter. Briefly mix all the other ingredients (except the asparagus), then spread the asparagus on the dough and pour the mixture over it. Bake in a preheated oven (180°C fan/convection oven) for 45 minutes (middle rack). If the top gets too dark, cover with baking paper.