Spargelquiche

Ingredients

• 300 g flour
• 2 Eggs
• 150 g butter
• Salt
• 250 g Potatoes
• 50 g asparagus
• 1 tsp butter
• 2 cups dried lentils (for blind baking)
• parchment paper
• 250 ml Whipping Cream
• 3 eggs
• Pepper
• nutmeg
• 1 tbsp Lemon Juice

Instructions

1. 1.

   Sift flour onto a work surface, create a well in the center, add eggs and salt, spread cold butter pieces over the flour and cut through with a large knife. Work into a smooth dough with hands and wrap in foil. Cover and refrigerate for at least 1 hour.

2. 2.

   Wash potatoes and cook them whole until tender, drain, peel, and press while hot. Peel the lower third of asparagus and trim woody ends.

3. 3.

   Bring salted water to a boil, cook asparagus for 6 minutes. Drain into a sieve, rinse with cold water, let drain. Preheat oven to 200°C (180°C fan). Grease the tart tin well.

4. 4.

   Roll out dough on a floured surface and line the tin, leaving a 3 cm high edge. Prick dough several times with a fork.

5. 5.

   Cut parchment paper and lay over dough. Distribute lentils on top and blind bake for 10 minutes. Remove paper and lentils.

6. 6.

   Whisk eggs and cream with potato mash, strain through sieve. Season with salt, pepper, lemon juice. Arrange asparagus pieces star-shaped on dough, pour egg‑cream mixture over them, and bake at 220°C (200°C fan) for about 20 minutes until done.