Green and white asparagus quiche

Ingredients for 4 servings:

• 300 g flour
• ¾ bag(s) of baking powder
• 75 ml oil
• 150 g crème fraîche
• 3 pinches of salt
• 1 egg(s)
• 2 tbsp herbs, chopped
• 500 g asparagus, white
• 500 g asparagus, green
• 100 g cheese, grated
• 300 g crème fraîche
• 3 eggs
• 1 tbsp cornstarch
• 1 ½ tbsp herbs, chopped
• salt and pepper
• nutmeg

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

Knead the quiche dough from flour, baking powder, oil, 150g crème fraîche, 3 pinches of salt, 1 egg, and 2 tablespoons of chopped herbs. Spread the dough, leaving a rim, into a 26cm or 28cm springform pan and bake for 10 minutes at 160°C (convection oven). In the meantime, peel the asparagus (only the bottom ends of the green asparagus), cut the stalks into equal-length pieces, and pre-cook them in boiling salted water for about 2-3 minutes. Then refresh the asparagus in ice water and dry on kitchen towels. After the springform pan has been in the oven for 10 minutes, remove it and arrange the asparagus on top. Mix together the remaining ingredients, season with salt, pepper, and nutmeg, and finally stir in the grated cheese. Spread over the asparagus and return to the oven at 160°C (convection oven) for another 35 minutes. Enjoy!