Green quiche with asparagus, spring onions and parsley

Ingredients for 1 servings:

• 1 cake base (shortcrust pastry base, in my recipes)
• 500 g asparagus, green
• 1 bunch of spring onions
• 150 ml cream
• 3 eggs
• 1 small garlic clove(s)
• 1 small onion(s)
• 1 bunch of parsley
• Salt
• nutmeg

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

spicy and spring-like

Line a quiche dish (approx. 26 or 28 cm) with the shortcrust pastry base (if you’re lazy, you can use a ready-made one from the refrigerator; puff pastry will also work). Cover the shortcrust pastry with baking paper, cover with dried pulses, and bake blind for 15 minutes at 200°C. Let cool. In the meantime, peel the lower third of the asparagus and then halve it. Blanch the asparagus in boiling, salted water for 3 minutes, then briefly refresh under ice-cold running water. Cut the spring onions into 10 cm pieces and blanch for 1 minute. Also briefly refresh (for color). Arrange the asparagus and spring onions in a star shape on the quiche. Blend the cream with the eggs, garlic clove, onion, and parsley. Season well with salt, pepper, and nutmeg, then pour over the prepared topping on the quiche. Bake at 200°C for another 35 minutes. This quiche is very flavorful thanks to the combination of asparagus, spring onions, and parsley, intensifying the asparagus flavor. The pureed parsley gives it a lovely green appearance.