Asparagus Quiche with Bacon

Ingredients

• 80 g cold butter
• 150 g flour
• 1 egg
• a pinch of salt
• vegetable oil (for the pan)
• 750 g green asparagus
• Salt
• 150 g pork belly (with streaks)
• 1 onion
• 1 tbsp butter
• 200 ml whipping cream
• 200 g crème fraîche
• 4 eggs
• 100 g freshly grated cheese (e.g., Greyerzer)
• pepper (ground)
• nutmeg

Instructions

1. 1.

   Cut the butter into pieces and quickly knead with flour, egg, salt, and 1-2 tbsp cold water to a smooth dough. Wrap in cling film and refrigerate for about 30 minutes.

2. 2.

   Preheat oven to 200°C (400°F). Brush the quiche pan with oil.

3. 3.

   Roll out the dough on a floured surface to fit the pan and line it, creating a raised edge.

4. 4.

   Peel the lower third of the asparagus and cut the spears in half. Blanch for 2-3 minutes in boiling salted water, shock in ice water, and drain well. Arrange the lower halves on the pastry base.

5. 5.

   Dice the bacon into small cubes. Peel and finely dice the onion. Sauté together with the hot butter until translucent. Let cool.

6. 6.

   Whisk cream, crème fraîche, eggs, and half of the cheese. Fold in the bacon mixture and season with salt, pepper, and nutmeg. Pour over the asparagus and spread remaining asparagus on top. Sprinkle with remaining cheese and bake for about 50 minutes until golden brown.

7. 7.

   Remove from oven and serve warm, cut into slices.