Asparagus Quiche

Make a shortcrust pastry from the ingredients and let it rest for at least one hour after cooling. Then line a quiche dish (about 30 cm) with it, prick well with a fork and pre-bake for about 10 minutes. In the meantime, clean the asparagus spears and cook them al dente in light beef broth with a knob of butter and a pinch of sugar (about 20 min). Then cut the spears to about 15 cm, chop the leftovers and place them on the pre-baked dough form with the diced ham, peppercorns and sprinkling seasoning. Then place the sticks in a star shape on top of the quantity. Mix the eggs with the sour cream, cheese and spices and pour over the top.

Bake for approx. 45 min. at 200 °C, perhaps cover with foil.

Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!

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