Spargelkuchen and Quark with Wild Garlic

Ingredients

• 1 handful wild garlic
• 200 g Low-fat quark
• 2 tbsp milk (1.5% fat)
• Salt
• pepper (ground)
• 300 g filo dough
• 1 tsp Olive oil
• 800 g Thai asparagus (or green asparagus)
• Salt
• 400 ml milk (1.5% fat)
• 4 eggs
• 50 g sour cream
• 20 g freshly grated Parmesan (30% fat in the product)
• pepper (ground)

Instructions

1. 1.

   Wash the wild garlic, pat dry and finely chop. Mix the quark with milk, salt, pepper and wild garlic and let it rest in the refrigerator for about 1 hour.

2. 2.

   Preheat the oven to 200°C fan-forced. Lightly oil the tart tins.

3. 3.

   Cut squares from the filo sheets slightly larger than the tins (about 20x20 cm) (8–12 pieces) and layer them offset on top of each other. Line each tin with 2–3 sheets.

4. 4.

   Wash the asparagus and let it drain well. Blanch in salted water for 1–2 minutes, shock in cold water and pat dry. Distribute the spears over the tins.

5. 5.

   Whisk together the milk, eggs, sour cream and Parmesan for the custard and season with salt and pepper. Pour over the asparagus and bake in the hot oven for about 35 minutes until golden brown.

6. 6.

   Serve garnished with a dollop of wild garlic quark on each piece.