Quiche with green asparagus

Ingredients for 1 servings:

• 200 g salty crackers
• 125 g butter, melted
• 3 m.-sized eggs
• 100 ml milk
• 100 g sour cream
• 150 g herb cream cheese, or goat cheese with herbs
• 3 tbsp sunflower seeds
• 100 g grated cheese, e.g. medium-aged Gouda
• 500 g asparagus, green
• 1 bunch of spring onions
• 8 tomatoes, dried, preserved in oil
• some pepper, freshly ground
• little salt

Instructions

Working time approx. 25 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 40 minutes

Serve warm or cold

For the base, crush the crackers into fine crumbs in a food processor or with a rolling pin. Transfer to a bowl and mix in the melted butter well with a fork. Pour this mixture into a 26 cm springform pan lined with baking paper and press down firmly, forming a small rim. Let it set in the refrigerator. Wash the asparagus, remove any woody ends, peel the bottom quarter if necessary, and cut into pieces approximately 3-5 cm long. Cook the asparagus pieces in boiling salted water for approximately 8 minutes, adding the asparagus tips after 4-5 minutes. Drain the asparagus in a sieve and let it cool. Wash and trim the spring onions, and cut the lighter part into rings. Drain the sun-dried tomatoes and cut into pieces or strips. Grate the cheese. For the topping, beat the eggs in a sufficiently large bowl, mix in the cream cheese, sour cream (crème fraîche also works), and milk, and stir everything together until smooth. Stir in sun-dried tomatoes, spring onions, sunflower seeds, and cheese. Season with freshly ground pepper and salt. Be careful with the salt, as the ingredients already have a lot of flavor. Spread about 1/3 of the cheese mixture over the crumb base. Add half of the asparagus pieces, spread another 1/3 of the cheese mixture on top, then the rest of the asparagus and finish with the remaining cheese mixture. If you like, you can scatter the asparagus tips over the top layer of cheese. Bake in a preheated oven at 200°C for about 45 minutes, until the cheese mixture has set. The baking time may be slightly shortened or lengthened depending on the oven. If the topping browns too quickly, cover with aluminum foil. Serve warm or cold. Note: The quantities given are for one 26 cm springform pan. The cracker base cooks very quickly and tastes great, but will still be a bit crumbly after baking. Alternatively, use shortcrust pastry, puff pastry or quiche dough.