Quiche with green asparagus and tomatoes

Ingredients for 4 servings:

• 750 g asparagus, green
• cocktail tomatoes
• 25 g pine nuts
• 1 cup sour cream
• 1 egg(s)
• 200 g ricotta
• 50 g Gruyère cheese
• 2 packs of puff pastry
• 1 pinch of nutmeg
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Wash the asparagus. Trim any woody ends and peel the lower third. Blanch the asparagus in boiling salted water for about 3 minutes. Drain and set aside. Preheat oven to 180°C fan/convection oven. Line a large baking sheet with the puff pastry and baking paper. The edges should be about 2 cm high. It may overlap slightly, but that’s okay. Halve the cherry tomatoes. Gently toast the pine nuts in a dry pan. Grate the Gruyère and mix with the sour cream, ricotta, egg, nutmeg, a little salt, and pepper until smooth. Spread the cheese mixture over the pastry. Arrange the asparagus spears parallel to each other on the mixture. Place the halved tomatoes, cut-side up, in any gaps between the spears. Spread the toasted pine nuts over the quiche. Then bake for about 15 to 20 minutes, until the crust and cheese mixture begin to brown. If you’re not so keen on vegetarian options, you can serve the finished quiche with some Serrano ham.