For the shortcrust pastry:
For the topping:
For the filling:
- Cut butter into small pieces and mix with the rest of the pastry ingredients in a bowl.
- Roll out the pastry thinly (3 mm) between 2 sheets of baking paper. Put in the refrigerator until firm.
- Preheat oven to 180 °C. Grease a quiche dish or tin, ideally 24cm in diameter, with butter.
- Remove rolled pastry from fridge and carefully place pastry into the quiche dish and press lightly.
- Cut along the top edge of the dish with a knife to remove the excess pastry. Prick the pastry several times with a fork.
- Bake for 15 minutes until pastry comes away from the edge. Remove from the oven.
- Peel the outer skin from the asparagus and cut into pieces 3 to 4 cm long. Chop up the bacon. Finely chop the parsley.
- Heat olive oil in a pan. Fry the bacon until crispy, then set aside.
- In a large pot, sauté the leek, add salt and sugar.
- Pour in the stock, add the asparagus and cook for 3-5 minutes until soft. Place to one side.
- Coarsely grate the parmesan. Put the butter, eggs, whipping cream, wine and cheese in a pot.
- Heat over medium heat (do not bring to a boil) and infuse for 2 to 3 minutes, until the liquid slowly thickens.
- Add nutmeg and salt to season. Place the vegetables and cream mixture in the pastry shell and then cook in the oven for a further 15-20 minutes until the mixture has set and is bouncy to the touch.
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