Grana Padano Quiche with Green Asparagus and Herbs

Ingredients

• 100 g spelt whole‑grain flour
• 100 g spelt flour (Type 630)
• 90 g cold butter (+1 tsp for greasing)
• 100 g Grana Padano (1 piece)
• 4 eggs
• Salt
• 400 g green asparagus
• 1 bundle herbs (20 g; e.g., parsley, dill, sage, chives)
• 200 g Cherry tomatoes
• 200 g sour cream (24% fat)
• nutmeg
• Pepper

Instructions

1. 1.

   Place the flours in a bowl. Cut the butter into pieces and grate the Grana Padano. Add 40 g of Grana Padano, the butter, one egg, 3 tbsp cold water, and salt to the flour; knead with your hands until a smooth dough forms. Cover and refrigerate for 30 minutes.

2. 2.

   Meanwhile, trim the asparagus, cut off woody ends, wash, and peel the lower third. Boil in salted water for about 5 minutes, then drain and let cool. Wash the herbs, shake dry, set aside some leaves, and chop the rest. Clean the tomatoes, wash, and quarter them.

3. 3.

   Grease a quiche tin with butter, press the dough flat inside and lift up a rim. Prick the base several times with a fork, lay parchment paper over it, and scatter dried citrus peels on top. Bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for 15 minutes.

4. 4.

   In the meantime whisk the remaining eggs and sour cream together, fold in the herbs and the rest of the Grana Padano, then season with a pinch of grated nutmeg, salt, and pepper. Remove the quiche base from the oven, lift off the parchment and citrus peels, and let it cool for 5 minutes.

5. 5.

   Layer the asparagus and tomatoes on the crust, pour the egg‑sour cream mixture over them, and bake for another 30 minutes. Finally, sprinkle with remaining herbs before serving.