Asparagus and Wild Garlic Quiche

Asparagus and Wild Garlic Quiche

© Matthias Würfl

Asparagus and Wild Garlic Quiche

Asparagus and Wild Garlic Quiche

© Matthias Würfl

For the shortcrust pastry:

Ingredients

250
g
flour
125
g
butter
1
egg
1
teaspoon
salt

For the filling:

Ingredients

3
eggs
200
g
sour cream
200
g
crème fraîche
1
tablespoon
salt
1
teaspoon
pepper
1/2
teaspoon
nutmeg
200
g
green asparagus
200
g
white asparagus (use all green if you are not able to source white asparagus)
1
leek
1
tablespoon
butter
100
g
wild garlic
1
tablespoon
butter to grease the tin or quiche dish
  • Cut butter into small pieces and mix with remaining pastry ingredients to make a shortcrust pastry.
  • Roll the pastry out thinly (3mm) between 2 sheets of baking paper. Put in the refrigerator until the pastry is firm.
  • Remove the outer layer of the leek and cut off the top and bottom and discard. Then cut the leek into fine slices and sauté in the butter.
  • Clean and cut the asparagus into thirds and put the tips aside.
  • Put the water in a pot, bring to a simmer, add the asparagus ends and cook for 3 minutes.
  • Add the asparagus tips and cook for another 2 minutes, then remove from the water.
  • Pre-heat oven to 180 °C.
  • While the leeks and asparagus are cooling, beat the eggs until frothy and stir in the sour cream and crème fraîche.
  • Season to taste with salt, pepper and nutmeg.
  • Grate the parmesan and cut the wild garlic into fine strips.
  • Add the leek, parmesan and wild garlic to the egg mixture and fold in carefully.
  • Remove the pastry dough from the refrigerator. Then place the rolled out dough in a buttered quiche tin or dish and press down lightly.
  • Pour in the asparagus-egg mixture and top with the asparagus.
  • Bake for 50 minutes in the oven or until firm to touch