Spring quiche with green asparagus

Ingredients for 1 servings:

• 250 g flour
• 100 g butter
• 1 egg(s)
• 1 tsp salt
• ½ bunch wild garlic, cut into fine strips
• 400 g asparagus, green
• 10 tomatoes, dried
• 20 black olives, pitted
• 120 g beef ham
• 4 tbsp sour cream
• 120 ml milk
• 3 eggs
• Salt
• 150 g goat’s cheese, grated
• Pepper, white
• Fat for the mold

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

for Jens!

Knead the first four ingredients into a shortcrust pastry. Wrap the dough in cling film and refrigerate for at least one hour. Meanwhile, remove the woody ends from the asparagus. Wash the tomatoes and slice them into strips. Halve the olives. Roll out the dough and place it in a greased tart dish. Bake in a preheated oven at 200°C for about 20 minutes. Then remove and reduce the oven temperature to 180°C. Whisk together the wild garlic, sour cream, milk, and 3 eggs for the topping. Spread the asparagus, ham, tomatoes, and olives over the hot dough. Pour the topping over the top and scatter the grated goat cheese over the tart. Return to the oven and bake for about 35 to 40 minutes. Serve hot. Variation: After pre-baking, spread a little anchovy butter over the dough – about 2 tablespoons. Then reduce the salt in the topping.