Asparagus and Wild Garlic Quiche with Goat Yogurt

For the asparagus and wild garlic quiche with goat yogurt, first prepare the dough. Mix flour, salt and butter. Add water and knead into a dough. Put the dough in the refrigerator for about 2 hours.

For the topping, peel the asparagus and cook with salt, butter and a little sugar until not quite tender. Strain, drain and cut into small pieces (or cut into small pieces ahead of time and then cook).

Chop the washed, drained wild garlic and mix with the cooked asparagus. Preheat the oven to 250 °C. Roll out the dough and place it in the greased quiche dish.

Prick the bottom of the dough several times with a fork. Sprinkle with golden semolina (absorbs the excess liquid) and spread the asparagus and wild garlic mixture on top.

For the glaze, whisk the eggs and season with salt & pepper. Mix in the goat yogurt and pour over the topping. Bake the asparagus and wild garlic quiche with goat yogurt on the lowest setting in the oven for about 30 minutes.

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