Asparagus Quiche with Bacon

For the shortcrust pastry, cut the cold butter into small pieces and crumble with the flour.

Add the salt and eggs and quickly knead into a smooth dough. Wrap the shortbread ball in plastic wrap and let rest in the refrigerator for 30 minutes.

Peel the white asparagus, cut away the woody ends on all the asparagus spears and boil in salted water for 3 minutes. Rinse cold, cut in half lengthwise, then cut widthwise.

Peel and dice the onion and cut the bacon into narrow strips. Fry together in a pan until the bacon is nice and crispy.

Mix the sour cream with the eggs, pluck the thyme leaves from the stem and mix them into the sour cream together with the bacon onions. Season well with salt, pepper and a little nutmeg.

Butter the quiche dish (Ø 24 cm), roll out the short pastry thinly on a floured work surface, line the dish with it and cut away the excess edge.

Empty the sour cream mixture into the mold, spread the asparagus on top and bake in a preheated oven at 180 °C (convection oven) for 40 minutes.

Remove from the oven and allow to cool slightly.

Then cut the quiche into pieces and serve immediately.

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