Recipe Tip: Asparagus and Wild Garlic Quiche - Falstaff

Instructions

1. Step 1

   Cut butter into small pieces and mix with remaining pastry ingredients to make a shortcrust pastry.

2. Step 2

   Roll the pastry out thinly (3mm) between 2 sheets of baking paper. Put in the refrigerator until the pastry is firm.

3. Step 3

   Remove the outer layer of the leek and cut off the top and bottom and discard. Then cut the leek into fine slices and sauté in the butter.

4. Step 4

   Clean and cut the asparagus into thirds and put the tips aside.

5. Step 5

   Put the water in a pot, bring to a simmer, add the asparagus ends and cook for 3 minutes.

6. Step 6

   Add the asparagus tips and cook for another 2 minutes, then remove from the water.

7. Step 7

   Pre-heat oven to 180 °C.

8. Step 8

   While the leeks and asparagus are cooling, beat the eggs until frothy and stir in the sour cream and crème fraîche.

9. Step 9

   Season to taste with salt, pepper and nutmeg.

10. Step 10

    Grate the parmesan and cut the wild garlic into fine strips.

11. Step 11

    Add the leek, parmesan and wild garlic to the egg mixture and fold in carefully.

12. Step 12

    Remove the pastry dough from the refrigerator. Then place the rolled out dough in a buttered quiche tin or dish and press down lightly.

13. Step 13

    Pour in the asparagus-egg mixture and top with the asparagus.

14. Step 14

    Bake for 50 minutes in the oven or until firm to touch