Asparagus Quiche

Ingredients

• 300 g puff pastry (frozen)
• 400 g green asparagus
• 400 g asparagus
• 150 g cocktail tomatoes
• 3 eggs
• 400 ml whipping cream
• 2 tbsp crème fraîche
• 100 g grated cheese (e.g., Emmental, Gouda)
• Salt
• Pepper (freshly ground)
• Nutmeg (freshly grated)
• flour (for dusting)
• parsley

Instructions

1. 1.

   Let the pastry thaw.

2. 2.

   Peel the lower third of the green asparagus and cut it diagonally into slices.

3. 3.

   Peel the white asparagus and slice it diagonally as well. Boil in salted water for about 5 minutes, add the green asparagus and boil for another 5 minutes. Shock in ice water and drain.

4. 4.

   Wash and halve the tomatoes.

5. 5.

   Roll out the pastry on a floured surface and cut four circles of about 15 cm diameter. Place them in four small tart pans (about 14–15 cm diameter), ensuring the pastry edge is not too high. Prick several times with a fork. Arrange asparagus and tomatoes on top.

6. 6.

   Whisk cream, crème fraîche, and eggs together; add half the cheese and season with salt, pepper, and nutmeg. Pour over the asparagus and tomatoes and bake in a preheated oven at 200 °C (fan) for about 25 minutes until golden brown. Garnish with parsley before serving.