Summary

Ingredients

• 250 g flour
• 125 g butter, soft
• 1 egg (s)
• 1 pinch (s) salt

For covering:

• 500 g asparaus, reen
• Salt water
• 300 g oat cream cheese
• 100 g cream
• 3 egg (s)
• 100 g parmesan, rated
• salt and pepper
• Nutmeg, freshly grated
• 1 tablespoon horseradish, freshly grated

Print Recipe Pin Recipe

Instructions

1. For the dough, knead the butter, flour, egg and salt into a smooth dough. Shape into a ball, cover and place in the refrigerator for at least 30 minutes.
2. Preheat the oven to 180 ° C (top / bottom heat). Wash the asparagus and peel the lower third. Cut the sticks into 3 cm long pieces and cook in salted boiling water for 5 minutes. Then take it out and drain well.
3. Mix together the goat`s cream cheese, cream, eggs, grated parmesan and horseradish and season well with salt, pepper and nutmeg.
4. Line a greased quiche pan or springform pan (24 cm) with the dough. Form a small edge (approx. 3 - 4 cm) on the springform pan. Prick the base with a fork and prebake for 10 minutes on the middle rack.
5. Then pour the cheese mixture into the mold and cover with the asparagus pieces. Press the asparagus pieces lightly so that they no longer look out.
6. Bake on the middle rack for about 40 minutes, until the cheese mixture is thick and golden. Take out of the oven, let cool down briefly and serve.