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Ingredients

For the dough (pâte brisée)

200 g Flour
100 g Butter, soft and cubed
0.5 Teaspoon(s) Salt
50 ml Lukewarm water

For the filling

200 g Green asparagus (whole)
100 g Sun-dried tomatoes in oil
150 g Smoked ham, diced
150 g Grated cheese (e.g., Gouda)
3 Eggs
200 ml Cream
1 Pinch(es) Salt, pepper, nutmeg

For decoration

Fresh dill

Preparation

  • Preparation time: 20 min
  • Cooking time: 35 min

Prepare the dough (pâte brisée)

1. Put flour and salt in a bowl. Add the soft, cubed butter and rub with fingertips or a pastry blender until the mixture is crumbly. Gradually add the lukewarm water and quickly form a dough.

2. Shape the dough into a disk, wrap in cling film, and let rest in the refrigerator for at least 30 minutes.

Prepare the filling

1. Wash the green asparagus and trim off the woody ends. Drain the sun-dried tomatoes and cut into small pieces.

2. Beat eggs and cream in a bowl. Add cheese, ham, and sun-dried tomatoes. Season with salt, pepper, and nutmeg.
3. Remove the dough from the refrigerator and roll out on a lightly floured surface. Grease the STONELINE® quiche and tart pan and place the dough in it, raising an edge.
4. Pour the egg-cream mixture into the pan. Evenly distribute the whole asparagus spears on the mixture.
5. Bake the quiche in a preheated oven at 180°C (top/bottom heat) for about 35-40 minutes until the surface is golden brown and the filling is set.
6. Let the quiche cool slightly after baking and decorate with fresh dill.

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