Asparagus Quiche with Spring Herbs

For the asparagus quiche with spring herbs, 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 until not quite tender. Strain, drain and cut into small pieces (or cut into small pieces ahead of time and then cook). Cut the small leeks into rings and finely chop the spring herbs.

Melt the butter in a pan – toss the herbs and leeks briefly in it, add the asparagus pieces, mix well and remove from the heat. 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 cornmeal (absorbs the excess liquid) and spread the asparagus on top.

For the glaze, beat the eggs and season with salt, pepper and nutmeg. Mix in the sour cream and Parmesan and spread evenly over the asparagus mixture.

Bake the asparagus quiche with spring herbs on the lowest setting in the oven for about 30 minutes.

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