Fresh quiche with delicious asparagus and grated cheese
Preheat the oven to 180°C. Grease the springform lightly with butter. Let the puff pastry come to room temperature.
Cut the ends off the asparagus and then peel them with a peeler. Thick asparagus may need to be peeled twice to remove all the stringy parts. Don’t throw away the peel and trimmings: you can use them to make soup!
Put the asparagus in a pan and add water, bring to the boil. Cook the asparagus for about 5 minutes until al dente. Strain and leave to drain on a sheet of kitchen paper.
Fry the bacon in a frying pan without oil or butter for 6 min. Nice and crispy!
Beat the eggs in the mixing bowl and add the cream. Season with thyme, oregano, parsley, pepper and salt. Add the Parmesan cheese and stir thoroughly.
Cut the asparagus into pieces about 2 cm long. Pat dry with some kitchen paper.
Line the springform with the puff pastry. Prick holes in the base with a fork and sprinkle with some flour. This will prevent the base getting too moist.
Divide the asparagus and bacon over the base of the quiche. Place cubes of mozzarella in between. Now pour the egg-cream mixture over the asparagus and bacon.
Place the quiche with white asparagus and bacon in the oven and bake for 35-40 minutes until golden brown and cooked through. Enjoy!