Summary

Ingredients

• 1 package puff pastry
• 500 g asparaus, reen
• 200 g cooked ham
• 100 g ham, raw, diced
• 200 g mushrooms
• 200 g whipped cream, or cremefine
• 3 egg yolks
• 100 g cheese, spicy, rated
• 1 bunch wild garlic
• 0.5 clove ½ (s) garlic, Chinese, or 1 small garlic
• 1 chilli pepper (s), fresh
• 100 ml white wine
• 1 tablespoon olive oil
• salt and pepper
• nutmeg

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Instructions

1. Peel the green asparagus and cut into pieces approx. 3 cm. Cut the ham into small cubes. Wash the wild garlic leaves, shake dry and cut into fine strips. Clean the mushrooms and cut them into slices. Finely dice the garlic, cut the chilli pepper lengthways, remove the seeds and cut the pepper into fine rings.
2. Sauté the green asparagus in a pan with a little olive oil, add the garlic and chili rings and sauté briefly, deglaze with white wine and reduce for about 5 minutes. Briefly fry the mushrooms in a second large pan, add the diced ham and wild garlic, remove the heat, mix in the steamed asparagus and let cool slowly in the pan.
3. Whisk the whipped cream with the egg yolk, stir in the grated cheese, season with salt, pepper and nutmeg.
4. Line a quiche tin with the puff pastry, pull up the edge a little. Put the lukewarm vegetable mixture on the puff pastry, spread the egg cream over it and bake in the oven preheated to 180 ° C for about 40 minutes until golden.