Summary

Ingredients

• 150 g potato (s)
• 260 g asparaus, white
• 1 red pepper (s)
• 1 shallot (s)
• 100 ml vegetable stock
• 50 g cream cheese, with horseradish
• 50 g mascarpone
• 50 g wild arlic (oily pomace from wild arlic oil production)
• 20 g butter (wild arlic butter)
• 50 g cheese, rated, Emmentaler, 45%
• 1 pinch (s) sugar
• Salt (wild garlic salt)
• Black pepper from the mill

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Instructions

1. Grease a 25 cm diameter quiche dish with 10 g butter, slice in the peeled potatoes, season with salt and pepper. Separate the heads from the peeled and de-lumbered asparagus and place in the center of the quiche. Quarter the remaining asparagus, spread it on the potatoes in the quiche and sprinkle with sugar.
2. Heat 10 g wild garlic butter in a larger pan on medium heat, add the diced onion and sauté. Turn the heat down to the third lowest level. Preheat the oven to 180 ° C fan oven.
3. Put the pitted and diced peppers in the pan. Add the cream cheese, mascarpone and wild garlic pomace and stir in well. Spread this mixture evenly over the asparagus in the quiche dish, season with salt and pepper.
4. As an alternative to wild garlic pomace, take 50 g of thawed frozen wild garlic mixed with 1 teaspoon of oil.
5. Now sprinkle the grated cheese over the mixture and bake the quiche in the oven on the middle rack for about 30 minutes.