Asparagus Quiche a la Mäusle

Ingredients for 1 servings:

• 140 g spelt flour, fine
• 4 g yeast, fresh
• ½ tsp salt
• 1 tbsp olive oil
• 70 ml water (more may be needed depending on the dryness of the flour)
• 2 jars of white asparagus (drained weight 205 g each) OR:
• Asparagus fresh, cooked
• 300 g herb cream cheese
• 100 g crème fraîche (or sour cream)
• black pepper
• 2 egg yolks
• 50 g ham (salmon ham)

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Food combining recipe carbohydrates

Mix the yeast with the salt and a little of the water. Knead the yeast water with the spelt flour, olive oil, and the remaining water into a smooth yeast dough (kneading time by hand: 8 to 10 minutes). Add a little more water if necessary. Cover the dough and let it rise in a warm place until it has doubled in size. Knead the dough again briefly, then pour it into a quiche or tart dish, pulling up one edge. Let it rest briefly every now and then to prevent it from shrinking so much. Let it rise for another 20 to 30 minutes. Drain the asparagus, let it drain well, and cut it into 1 cm long pieces. Mix together the herb cream cheese and crème fraîche (or sour cream). Fold in the asparagus pieces. Season with pepper. Then stir in the egg yolks. Preheat the oven to 190 degrees Celsius (375 degrees Fahrenheit). Spread the asparagus mixture over the yeast dough and bake the quiche immediately. Bake for approximately 40 to 45 minutes. The quiche is done when the cream cheese mixture is lightly browned but still slightly soft. Top with the smoked ham. Let the quiche cool for 20 minutes and cut into 8 pieces with a sharp knife.