Provençal Style Quiche

Ingredients

• 300 g puff pastry (frozen)
• 6 sticks green asparagus
• Salt
• 100 g mushrooms
• 8 Cherry tomatoes
• 1 red bell pepper
• 0.5 Zucchini
• 0.5 eggplant
• 80 g Parma ham (sliced)
• 1 Garlic clove
• olive oil
• pepper (ground)
• 3 eggs
• 150 g crème fraîche
• 150 ml whipping cream
• 3 tbsp freshly grated Parmesan
• Nutmeg (freshly grated)
• 2 tbsp melted butter

Instructions

1. 1.

   Let the puff pastry thaw.

2. 2.

   Peel the lower third of the asparagus and cut off the woody ends. Blanch the asparagus sticks in boiling salted water for about 5 minutes. Remove, shock in cold water, and drain well.

3. 3.

   Clean the mushrooms and slice them. Wash the tomatoes and quarter them. Wash the bell pepper, halve it, remove seeds and white membranes, and dice it. Wash, clean, quarter, and thinly slice the eggplant and zucchini; sprinkle the eggplant with salt, let sit for about 10 minutes, then pat dry. Slice the ham into narrow strips.

4. 4.

   Peel the garlic, finely chop it, and sauté in a hot pan with oil until translucent. Add the mushrooms, bell pepper, zucchini, eggplant, and ham; cook briefly and season with salt and pepper. Remove from heat and let cool slightly.

5. 5.

   Whisk the eggs with crème fraîche, Parmesan, and cream; season with salt, pepper, and nutmeg. Fold in the sautéed vegetables and tomatoes.

6. 6.

   Preheat the oven to 200 °C (Oven + fan).

7. 7.

   Roll out the pastry on a floured surface larger than your dish, line the butter‑greased quiche tin, and prick the base several times with a fork. Spread the vegetable mixture evenly over the base and arrange the asparagus sticks on top. Brush them with melted butter and bake in the preheated oven for 30–35 minutes.

8. 8.

   Remove, let cool slightly, slice into pieces, and serve.