Ronneburg asparagus quiche

Ingredients for 4 servings:

• 250 g flour
• ½ tsp salt
• 130 g butter, cold
• 1 egg(s)
• 3 tbsp milk
• 500 g asparagus, blanched
• 100 ml milk
• 100 ml cream, liquid
• 100 g Parmesan, grated
• 4 eggs
• pepper
• nutmeg
• 400 g asparagus, blanched
• 200 g leek, raw
• 100 g peas (frozen)
• 8 slices of cheese (Butterkäse or Emmental)

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Total time approx. 3 hours

Quiche Lorraine with a twist – an original recipe from Ronneburg – Hüttengesäß

Make a shortcrust pastry from the above ingredients. Wrap it in foil and let it rest in the refrigerator for about 2 hours; I recommend this for any shortcrust pastry. With this recipe, you can even bake the quiche dough just once; normally, it’s always baked “blind,” meaning without any topping, once. Roll out the dough, grease a 28 cm quiche dish with a little butter, then line it with the pastry. Chill. Now blanch the asparagus in lightly salted water until al dente. Spread the asparagus, leek, and peas over the dough. Blend the remaining ingredients with a mixer until creamy, but don’t overmix, or it will create too much foam. Spread the liquid over the vegetables, cover with cheese slices, and bake in a preheated oven at 180°C for about 25-30 minutes. I recommend serving it with salad, smoked salmon, or a light cress cream.