|500 g||Green asparagus|
|250 g||Cherry tomatoes|
|150 g||Wheat Flour Type 405|
Asparagus quiche is prepared with green asparagus. For the shortcrust dough mix flour with salt, spread 100 g cold butter in flakes over it and add an egg yolk. Knead the short dough thoroughly with your hands until it forms a ball. Wrap the dough in foil and let it rest in the fridge for 30 minutes. Preheat oven to 200°. Peel the asparagus, cut into pieces, place in a pot and cover lightly with water. Add salt, sugar and 10 g butter. Cover with a lid, bring the asparagus to the boil briefly and cook for 5 minutes. Pour the asparagus into a sieve. Cut the onion in half and cut into sticks. Heat the remaining butter in a pan, sauté the onions and leave to cool. Cut the tomatoes in half. Roll out the short dough on a floured work surface, place in a quiche tin and prick the base several times with a fork. Spread asparagus, onions and tomatoes on top. Mix eggs, cream and mustard and season with white pepper. Spread the icing over the asparagus quiche. Bake asparagus quiche on the middle rack for 45 minutes.
Servings: 3, Difficulty:
Preparation time: 30 minutes, Total duration: 2 hours