Quiche with white asparagus and ham

Ingredients for 4 servings:

• 250 g flour
• 150 g butter
• 1 egg(s)
• 2 tbsp water
• Salt
• Flour
• 1 pack of dry peas for blind baking (or other pulses)
• 500 g asparagus, white
• 1 stalk(s) leek
• 3 eggs
• 150 ml whipped cream
• 1 bunch of parsley
• 1 onion(s)
• 200 g cooked ham, diced
• salt and pepper
• nutmeg

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 20 minutes

Knead a shortcrust pastry from flour, butter, egg, water, and salt. Wrap the dough in cling film and refrigerate for one hour. Preheat the oven to 200°C (175°C fan/gas mark 3). Grease a quiche dish about 30 cm in diameter. Roll out the shortcrust pastry on a floured surface and place it in the dish, pulling the edges up to the top and pressing firmly. Prick the dough several times with a fork and place baking paper on top. Then fill the dish with the dried peas until it is full. Bake the dough for about 20 minutes. Then remove the peas and the baking paper. Let the dough cool in the dish, but leave the oven on. Peel the asparagus and cut into small pieces. Beat the eggs with the cream. Dice the onion, crush the garlic, chop the parsley into small pieces, and cut the leek into small rings. Add everything to the cream and egg mixture. Season with salt, pepper, and nutmeg. Arrange the asparagus pieces and ham on the shortcrust pastry base. Then carefully pour the cream and egg mixture over the quiche. Bake the quiche on the lowest rack in the oven for 30-35 minutes at 200°C (175°C fan/gas mark 3). Allow to cool slightly in the tin before serving. You can also use ready-made puff pastry instead of the shortcrust pastry for the base.