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 sour cream
• Salt
• pepper (ground)
• 1 tbsp Lemon Juice
• 2 Tbsp whipping cream
• 2 tbsp chopped tarragon leaves
• 8 shrimp (cooked, peeled)
• tarragon sprig

Instructions

1. 1.

   Sift flour onto a work surface, create a well in the center, add eggs and salt, distribute cold butter pieces on the flour and cut through with a large knife. Work into a smooth dough by hand 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 dough on floured surface, line the form, leaving a 4 cm high edge. Prick dough several times with a fork. Cut parchment paper and place over dough. Sprinkle lentils on top and bake for 10 minutes. Remove paper and lentils. Whisk eggs and cream, season with salt, pepper and lemon juice. Spread asparagus on dough, pour egg mixture over it, bake quiche at 220°C for 20 minutes.

4. 4.

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

5. 5.

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