Asparagus Quiche with Parmesan

Ingredients

• 105 g cold butter
• 220 g spelt flour type 1050 (+2 tbsp for handling)
• Salt
• 1 tsp Baking powder
• 7 eggs
• 400 g white asparagus
• 250 g green asparagus
• a pinch raw cane sugar
• 200 ml Milk (3.5% fat)
• 1 tsp finely grated organic lemon zest
• Pepper
• nutmeg
• 75 g Parmesan (30% fat in whole milk)
• 2 sprigs parsley

Instructions

1. 1.

   Cut 100 g butter into cubes and knead with flour, ½ tsp salt, 1 tsp baking powder, 1 egg and 4 tbsp cold water using a hand mixer or hands until smooth. Cover and chill for 30 minutes.

2. 2.

   Meanwhile, peel the white asparagus completely; for green asparagus only peel the lower third. Wash, trim woody ends, and cut each spear crosswise into halves or quarters depending on size. Boil white asparagus in plenty of salted water with a pinch of sugar for 2–3 minutes over medium heat. Add green asparagus for 2 minutes. Drain and let dry well. Save the cooking liquid for other uses.

3. 3.

   Whisk remaining eggs with milk, lemon zest, salt, pepper, and a pinch freshly grated nutmeg. Grate cheese finely and fold in. Grease a tart pan with leftover butter. Roll out dough on a floured surface into a circle and line the pan, shaping a rim as well. Prick the base several times with a fork.

4. 4.

   Distribute half of the asparagus in the pan and pour over the egg‑milk mixture. Lay the remaining asparagus on top. Bake the quiche in a preheated oven at 200 °C (180 °C fan; gas: level 3) for about 35 minutes until golden brown. Let cool briefly.

5. 5.

   Wash parsley, pat dry, remove leaves from stems and scatter over the quiche.