Asparagus quiche with spinach, Manchego and goat cheese

Ingredients for 1 servings:

• 1 roll of (to taste) dough from the refrigerated section
• 2 tbsp olive oil
• 500 g white asparagus
• 1 m.-large shallot(s), finely chopped
• 200 g leaf spinach
• 3 large eggs
• 1 dl cream
• 80 g Manchego, grated
• 200 g goat cheese, fresh
• e.g. salt and pepper

Instructions

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

Spring quiche

Preheat the oven to 200 degrees Celsius. Peel the asparagus and slice into 1 cm thick slices. Steam the shallots in olive oil and add the asparagus slices shortly after. Cook over medium heat. Trim the tough stalks from the spinach, rinse, and cook for three minutes while dripping wet. Squeeze the spinach dry and chop finely. Beat the eggs in a bowl, mix the asparagus and spinach. Stir in the cream and Manchego cheese, and season with salt and pepper. Place the puff pastry on the baking paper in the baking dish and pierce several times with a fork. Pour in the asparagus mixture. Slice the goat cheese and arrange on top. Bake for about 30 minutes. Let cool slightly and serve with a green leaf salad.