Recipe Tip: Asparagus and Wild Garlic Quiche - Falstaff

Top Recipe by Anja Auer. All ingredients and tips for getting it right. Anja Auer welcomes spring with this tasty combination of asparagus and wild garlic - a winning side dish for an early barbecue gathering.

Ingredients

• 250 g flour
• 125 g butter
• 1 egg
• 1 teaspoon(s) salt
• 3 eggs
• 200 g sour cream
• 200 g crème fraîche
• 1 tablespoon salt
• 1 teaspoon(s) pepper
• 0.5 teaspoon(s) nutmeg
• 200 g green asparagus
• 200 g white asparagus (use all green if you are not able to source white asparagus)
• 1 leek
• 1 tablespoon butter
• 100 g wild garlic
• 1 tablespoon butter to grease the tin or quiche dish

Steps

1. Cut butter into small pieces and mix with remaining pastry ingredients to make a shortcrust pastry.
2. Roll the pastry out thinly (3mm) between 2 sheets of baking paper. Put in the refrigerator until the pastry is firm.
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. Clean and cut the asparagus into thirds and put the tips aside.
5. Put the water in a pot, bring to a simmer, add the asparagus ends and cook for 3 minutes.
6. Add the asparagus tips and cook for another 2 minutes, then remove from the water.
7. Pre-heat oven to 180 °C.
8. While the leeks and asparagus are cooling, beat the eggs until frothy and stir in the sour cream and crème fraîche.
9. Season to taste with salt, pepper and nutmeg.
10. Grate the parmesan and cut the wild garlic into fine strips.
11. Add the leek, parmesan and wild garlic to the egg mixture and fold in carefully.
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. Pour in the asparagus-egg mixture and top with the asparagus.
14. Bake for 50 minutes in the oven or until firm to touch