Quiche with asparagus and goat cheese


Preparation 20 minutes + 40 minutes baking time
  • Preheat the oven at 180°C (356°F).
  • Cut off 2 cm from the bottom of the asparagus and cook them al dente in 3 minutes.
  • Strain them and rinse with cold water. Let them leak properly, dip them dry with paper towel and cut them in pieces of 2 centimetres.
  • Mix the goat cheese with the crème fraiche, eggs and thyme and whisk all of this well.
  • Chop the sundried tomatoes into pieces and stir these through the mixture together with the red onion and leek rings.
  • Flavour properly with salt and pepper.
  • Cover the spring form with puff pastry or filo pastry and puncture the bottom with a fork.
  • Lay the pieces of asparagus on the bottom and pour the goat cheese mixture over it.
  • Sprinkle with the pine nuts.
  • Bake the cake in about 40 minutes in the oven until it is done.