Asparagus Quiche

Ingredients

• 200 g Flour
• Salt
• 75 g butter
• 2 Tbsp buttermilk
• fat (for the pan)
• 300 g asparagus tips
• 100 g Sugar snap peas
• 1 tbsp butter
• 1 tbsp Lemon Juice
• 1 bunch Frankfurt herbs
• Salt
• white pepper (from the mill)
• 200 ml whipping cream
• 1 egg
• 40 g Gruyère cheese

Instructions

1. 1.

   Knead flour, salt, softened butter, buttermilk and 70 ml water with the dough hook of a hand mixer into a smooth dough. Spoon the dough into a greased springform pan.

2. 2.

   Dip the spoon in cold water and spread the dough with the back of the spoon in the pan, pressing up a finger‑wide edge. Chill the dough in the pan for one hour.

3. 3.

   Wash asparagus tips and sugar snap peas. Thinly peel asparagus if needed, remove stalk ends from snap peas.

4. 4.

   Melt butter, sauté asparagus and snap peas over low heat for about 3 minutes. Mix with lemon juice and let cool.

5. 5.

   Place the dough base on the middle rack of a preheated oven at 220°C and bake for 15 minutes.

6. 6.

   Wash, dry and finely chop herbs. Mix with asparagus and snap peas, season with salt and pepper.

7. 7.

   Spread the herb mixture over the dough base. Whisk cream with egg and pour over the filling. Grate cheese and sprinkle over the quiche.

8. 8.

   Bake in the oven for another 25‑30 minutes until lightly browned.