Asparagus Quiche

First, quickly mix the flour with the butter cut into pieces, water and a pinch each of salt and pepper to form a smooth dough. Form into a ball, cover with foil and let rest in the refrigerator.

Meanwhile, peel white asparagus (green asparagus does not need to be peeled), remove about last (woody) third and cut asparagus spears into 2-3 cm pieces. Boil water in a large pot, season with a pinch of salt and a pinch of sugar and melt butter. Add asparagus and cook for 4-10 minutes until crisp, depending on thickness and type. Drain.

Roll out the dough and line a suitable round cake or springform pan with it so that the dough is slightly raised at the edge. If necessary, press the dough into the form with your knuckles. Pre-bake in the preheated oven at approx. 180 °C for 8-10 minutes.

Beat eggs, mix with whipped cream and cheese and season with salt and pepper. Now spread the asparagus on the pre-baked quiche, pour the egg glaze over it and sprinkle some breadcrumbs on top. Put butter in the form of small flakes on top and bake the asparagus quiche for about 30 minutes until golden brown.

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