Summary

Ingredients

For the dough:

• 100 g butter, cold
• 250 g flour
• 1 egg (s)
• 1 pinch (s) salt
• some water, cold

For covering:

• 500 g asparaus, reen
• 2 beefsteak tomato (s)
• 125 g mozzarella
• 1 handful fresh basil

For the cast:

• 2 egg (s)
• 50 g cream
• 125 ml milk
• 1 tablespoon crème fraîche
• 50 g parmesan, freshly rated
• salt and pepper
• nutmeg
• Butter, for the mold

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Instructions

1. For the dough, quickly knead all the ingredients into a smooth shortcrust pastry and wrap in cling film and leave to rest in the refrigerator for about 1 hour.
2. In the meantime, wash the asparagus, peel the lower third and cut into 2-3 cm long pieces. Blanch for 3-4 minutes in boiling salted water, drain, rinse in cold water. Cut the tomatoes in a cross shape, place them briefly in boiling water, quench, peel, core and cut into cubes. Also cut the mozzarella into small cubes.
3. Preheat the oven to 180 ° hot air.
4. Butter the quiche form (approx. 28 cm diameter), roll out the dough between 2 sheets of cling film and line the form with it. Pierce with the fork several times and prebake for 10 minutes in the preheated tube on the lower rail. Take it out of the oven again.
5. Wash and finely chop the basil.
6. For the topping, mix all the ingredients together with a hand blender, seasoning well with salt and pepper.
7. Cover the pre-baked quiche with the asparagus pieces, the tomato and mozzarella cubes and the cut basil and pour the topping evenly on top. Cover the quiche with aluminum foil and bake on the lower rail at approx. 160-170 ° hot air for 1/2 hour. Then remove the aluminum foil and bake the quiche for another 15 minutes until golden. Take out of the tube and let rest for 5 minutes. Then cut into the desired pieces and serve.
8. Fresh lettuce goes well with it.