Green asparagus quiche

Ingredients for 1 servings:

• 250 g flour
• 100 g butter, cold
• 1 egg(s)
• 1 egg yolk
• 1 kg asparagus, green
• 1 tbsp butter
• 1 bunch parsley, chopped
• 100 g Parmesan, freshly grated or Gruyère
• 2 eggs
• 150 g crème fraîche
• 1 tbsp, levelled sugar
• 1 salt
• Nutmeg, freshly grated

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 45 minutes

vegetarian, for a 28cm quiche or tart dish, also suitable for white asparagus and other vegetables

The recipe and ingredients are suitable for a quiche or tart dish with a diameter of 28 cm. Knead the dough from the flour, egg, egg yolk, cold butter, and a pinch of salt. Then wrap in cling film and refrigerate for 30 minutes. Cut the green asparagus into small, diagonal pieces of about 3 cm and remove the woody ends. Heat a tablespoon of butter in a pan, fry the asparagus with the sugar and a pinch of salt for about 5 minutes. Stir in the parsley and then let it cool in a sieve. Roll out the dough slightly larger than the quiche/tart dish. Grease the dish well and line it with the dough, forming a rim about 2 cm high. Prick the base several times with a fork. Spread half of the cheese on the base, then pour the asparagus mixture over it. Whisk the remaining eggs with the crème fraîche, fold in the remaining cheese, and season with a little salt and nutmeg. Spread the mixture evenly over the dish. Bake the quiche in the oven at 170°C (top/bottom heat) on the middle rack for about 45 minutes. Serve with a salad.