Light asparagus quiche

Ingredients for 1 servings:

• 250 g puff pastry, light, from the refrigerated section
• 2 cups sour cream
• 3 eggs
• 1 bunch of chives, cut into rolls
• 70 g Parmesan, grated
• 1 pinch of nutmeg
• 1 pinch(s) of pepper
• ½ tsp salt
• 5 stalk(s) asparagus, white
• 5 stalk(s) asparagus, green
• 10 g butter (semi-skimmed), for the mold

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 5 minutes

reduced calorie, for 8 pieces

Preheat the oven to 200°C (top and bottom heat). Grease a quiche dish with butter. Peel the asparagus and cook in salted water until al dente, then refresh with cold water. In the meantime, mix the sour cream with the eggs, half of the Parmesan cheese, the chives, and the seasoning. Line the quiche dish with the puff pastry and trim off any overhanging ends. Pour in the cream mixture, spread the asparagus on top, and sprinkle with the remaining Parmesan cheese. Place the quiche in the oven and bake for about 25 minutes, until golden brown. Let it cool for about 10 minutes, then cut into pieces, or the cream mixture will run.