For the asparagus quiche with peppers and tomatoes, first prepare the dough. For this, mix flour, salt and butter. Add water and knead into a dough. Put the dough in the refrigerator for about 2 hours.
Meanwhile, cook the asparagus, cut into bite-sized pieces and peeled, in salt-sugar water with a small piece of butter until al dente (not too soft).
Saute the finely chopped onion in a little oil until translucent. Add the finely chopped peppers and fry them well. Add the tomatoes, also cut into small pieces. Add salt and pepper. Add chopped basil and mix with the drained asparagus.
Preheat the oven to 240 °C. Roll out the dough and place it in the greased quiche dish. Prick the dough several times with a fork.
Sprinkle the bottom with golden semolina (absorbs the excess liquid). Spread the vegetables on the quiche base.
For the glaze, whisk the eggs with crème fraiche and the grated Parmesan. Season with salt, lemon pepper and nutmeg. Spread over the vegetables.
Bake the asparagus quiche with peppers and tomatoes in the oven on medium heat for about 30 minutes.