Summary

Ingredients

For the shortcrust pastry:

• 250 g flour
• 100 g butter, cold
• 1 egg (s)
• 1 egg yolk

For covering:

• 1 kg asparagus, green
• 1 tablespoon butter
• 1 bunch parsley, chopped
• 100 g Parmesan, freshly rated or Gruyère
• 2 egg (s)
• 150 g crème fraîche
• 1 tablespoon, leveled sugar
• 1 salt
• Nutmeg, grated

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Instructions

1. The recipe and the ingredients are suitable for a quiche or tart pan with a diameter of 28 cm.
2. Knead a dough from the flour, egg, egg yolk, cold butter and a pinch of salt. Then wrap in foil and place in the refrigerator for 30 minutes.
3. Cut the green asparagus into small pieces approx. 3 cm at an angle and remove the woody ends.
4. Heat the spoon of butter in a pan, fry the asparagus with the sugar and a pinch of salt for about 5 minutes. Mix in the parsley and then let cool in a sieve.
5. Roll out the dough slightly larger than the quiche / tart pan. Grease the shape well and line it with the dough, forming an approx. 2 cm high edge. Prick the bottom several times with a fork. Spread half of the cheese on the bottom, then pour the asparagus mixture over it.
6. Whisk the remaining eggs with the crème fraîche, fold in the remaining cheese and season with a little salt and nutmeg. Spread the mixture evenly over the mold.
7. Bake the quiche in the oven at 170 ° C top / bottom heat on the middle rack for about 45 minutes until golden.
8. A salad goes well with it.