Green and White Asparagus Quiche

Ingredients

• 90 g Butter (+ 5 g for greasing the quiche dish)
• 100 g Whole Grain Spelt Flour
• 100 g Spelt Flour Type 630 (+ 10 g for working)
• 0.5 tsp Baking powder
• 3 eggs
• 150 g White Asparagus
• 150 g green asparagus
• Salt
• 2 tsp Honey
• 1 Garlic clove
• 50 g Gruyère Cheese (45% fat in dry weight)
• 200 g Sour Cream
• 1 tbsp mustard
• Pepper
• 5 Stalks Chervil
• 15 g Hazelnuts (1 tbsp)
• Also: Legumes for blind baking

Instructions

1. 1.

   Cut cold butter into cubes and process with flours, baking powder, 1 egg and 4 tbsp cold water using the dough hooks of a hand mixer or with your hands into a smooth dough. Cover and let cool for 30 minutes.

2. 2.

   Meanwhile, peel only the lower third of the white asparagus, wash, cut off woody ends and halve or quarter the asparagus depending on size. Boil white asparagus in plenty of salted water with honey for 2-3 minutes over medium heat. Then add green asparagus for 2 minutes. Then drain, catching the asparagus water and draining the vegetables well.

3. 3.

   Grease a quiche dish. Roll out the dough on a floured surface (approx. 32 cm Ø), place it in the quiche dish, forming a rim and pressing slightly upwards. Prick the bottom of the dough with a fork several times. Place baking paper on the dough and spread the dried legumes on it. Bake in a preheated oven at 200 °C (conventional oven 180 °C; Gas: Mark 3) for 15 minutes.

4. 4.

   Meanwhile, peel and finely chop the garlic. Grate Gruyère, mix with the remaining eggs, sour cream, mustard, 70 ml asparagus water and garlic, and season with salt and pepper.

5. 5.

   Remove the quiche base from the oven, remove the baking paper with legumes and let the bottom cool for 10 minutes.

6. 6.

   Arrange asparagus alternately with tips towards the rim on the quiche base. Pour over the egg-sour cream mixture and bake for another 30 minutes.

7. 7.

   In the meantime, wash, shake dry and finely chop the chervil. Roughly chop the hazelnuts.

8. 8.

   Sprinkle chervil and hazelnuts over the asparagus quiche and serve in pieces.