Summary

Ingredients

For the dough:

• 250 g flour
• 125 g butter, cold
• 5 tablespoon ice water
• 0.5 teaspoon ½ salt

For the filling:

• 1 bunch asparagus, green
• 1 bunch wild garlic
• 1 spring onion (s)
• 100 g cream cheese
• 3 egg (s)
• 100 ml cream
• 50 g mountain cheese
• salt and pepper

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Instructions

1. Knead a shortcrust pastry from flour, cold butter, salt and ice water. Put in the baking pan and chill (about 30 minutes).
2. Clean the asparagus, peel the lower third and cut into 5 cm long pieces. Cook in boiling salted water for 2 minutes, drain and rinse.
3. Chop the wild garlic and spring onions, grate the mountain cheese.
4. Mix together the cream cheese, eggs and cream. Add wild garlic, spring onion and cheese, season with salt and pepper.
5. Spread the asparagus in the form lined with dough and pour the egg mixture over it.
6. Bake in a preheated oven (200 degrees top / bottom heat or 180 degrees convection) for 40 minutes.
7. The quiche tastes good straight out of the oven, but is also a treat when it is lukewarm or cold.