Asparagus Quiche

Ingredients

• 250 g flour
• 2 Eggs
• 125 g butter
• Salt
• 250 g green asparagus
• 250 g white asparagus
• 1 tsp butter
• 2 cups dried lentils (for blind baking)
• 200 ml whipping cream
• 3 eggs
• Pepper
• nutmeg
• 1 tbsp Lemon Juice
• 300 g crème fraîche
• Salt
• pepper (ground)
• 1 tbsp Lemon Juice
• 2 Tbsp whipping cream
• 2 tbsp tarragon leaves (finely chopped)
• 8 shrimp (cooked, peeled)
• tarragon sprig (for garnish)

Instructions

1. 1.

   Sift flour onto a work surface, press a well into it, add the eggs and salt, spread cold butter pieces over the flour and cut through with a large knife. Work by hand into a smooth dough and wrap in cling film. Chill for at least 1 hour.

2. 2.

   Peel asparagus, trim woody ends.

3. 3.

   Bring salted water to boil, cook white asparagus 3 minutes, add green and cook another 3 minutes. Drain, rinse with cold water, let drain. Preheat oven to 200°C. Grease a 26 cm springform well. Roll out dough on floured surface, line the pan, leave 4 cm high edge. Prick dough several times with a fork. Cut parchment paper and lay over dough. Spread lentils on top and bake dough for 10 minutes. Remove paper with lentils. Whisk eggs and cream, season with salt, pepper and lemon juice. Distribute asparagus on dough, pour egg mixture over it and bake quiche at 220°C for 20 minutes.

4. 4.

   Whisk crème fraîche with cream and lemon juice until smooth, season with salt, pepper and stir in tarragon, taste.

5. 5.

   Fill small bowls with the sauce and top with shrimp. Garnish with tarragon sprigs and serve alongside the quiche.