Name: Asparagus Quiche (Spargelquiche)
Prep time: 40 min
Cook time: 65 min
Total time: 195 min
Yield: 4 servings
Cuisine: French/German
Ingredients: 170 g plain flour; 85 g cold butter; 1 pinch salt; 1 egg (size M); plain flour (for rolling out); 300 g white asparagus; 300 g green asparagus; 1 pinch sugar (for the cooking water); 1 tsp salt (for the cooking water); 3 eggs (size M; one of them separated); 170 g schmand (or sour cream); 70 g Parmesan (freshly grated); 0.5 tsp salt (for the filling); 0.5 tsp pepper (ground, for the filling); 3 sprigs chervil (to sprinkle); dried pulses (for blind baking)

Preparation

Knead the flour, butter, salt and egg to a smooth dough, shape into a ball, flatten, wrap in cling film and chill for 1 hour.
Peel the white asparagus completely and the green asparagus in the lower third. Cut off the ends and halve the stalks crosswise.
Bring water to the boil with the sugar and salt. Cook the white asparagus covered over medium heat for 4 minutes, add the green and cook for another 2 minutes. Lift out with a slotted spoon, plunge into ice water, drain and pat very dry on tea towels.
Roll the dough out thinly on a floured surface and line a tart tin (about 22 cm, with a loose base). Pull up the edge, press it on, prick the base several times with a fork and chill for another 30 minutes.
Preheat the oven to 200 °C conventional (180 °C fan). Weigh the pastry down with baking paper and pulses and blind bake on the lowest shelf for 15 minutes. Separate one egg, set the yolk aside and whisk the white.
Remove the paper and pulses, brush the base thinly with the egg white straight away and bake for another 10 minutes.
Whisk the schmand, egg yolk, the other two eggs, salt, pepper and Parmesan. Spread the asparagus over the base and pour the filling over.
Bake the quiche at 200 °C (180 °C fan) on the lowest shelf for 35 to 45 minutes until golden brown, then leave to rest for 10 minutes. Serve sprinkled with torn chervil.

Drink with it

White wine · excellent match
Silvaner, Weissburgunder (Pinot Blanc) or Grüner Veltliner, dry
Spice and acidity suit the asparagus and balance the creamy schmand and egg filling and the Parmesan.
Which wine pairs with food? A simple approach to choosing
Sparkling wine · good match
Crémant brut
Fine bubbles cleanse the palate after Parmesan, schmand and butter pastry.
Sparkling wine, Champagne, and Prosecco: what's the difference?
Wheat beer · good match
Hefeweizen, cool
Light fruit and carbonation loosen up the egg, schmand and Parmesan.
Wheat Beer: Where Do Banana and Clove Come From?
Pale lager · good match
Helles, cold
Soft malt and mild bitterness go with the buttery shortcrust without covering the asparagus.
Pils or Helles: What's the Difference?

Preparation

Knead the flour, butter, salt and egg to a smooth dough, shape into a ball, flatten, wrap in cling film and chill for 1 hour.
Peel the white asparagus completely and the green asparagus in the lower third. Cut off the ends and halve the stalks crosswise.
Bring water to the boil with the sugar and salt. Cook the white asparagus covered over medium heat for 4 minutes, add the green and cook for another 2 minutes. Lift out with a slotted spoon, plunge into ice water, drain and pat very dry on tea towels.
Roll the dough out thinly on a floured surface and line a tart tin (about 22 cm, with a loose base). Pull up the edge, press it on, prick the base several times with a fork and chill for another 30 minutes.
Preheat the oven to 200 °C conventional (180 °C fan). Weigh the pastry down with baking paper and pulses and blind bake on the lowest shelf for 15 minutes. Separate one egg, set the yolk aside and whisk the white.
Remove the paper and pulses, brush the base thinly with the egg white straight away and bake for another 10 minutes.
Whisk the schmand, egg yolk, the other two eggs, salt, pepper and Parmesan. Spread the asparagus over the base and pour the filling over.
Bake the quiche at 200 °C (180 °C fan) on the lowest shelf for 35 to 45 minutes until golden brown, then leave to rest for 10 minutes. Serve sprinkled with torn chervil.

Drink with it

White wine · excellent match
Silvaner, Weissburgunder (Pinot Blanc) or Grüner Veltliner, dry
Spice and acidity suit the asparagus and balance the creamy schmand and egg filling and the Parmesan.
Which wine pairs with food? A simple approach to choosing
Sparkling wine · good match
Crémant brut
Fine bubbles cleanse the palate after Parmesan, schmand and butter pastry.
Sparkling wine, Champagne, and Prosecco: what's the difference?
Wheat beer · good match
Hefeweizen, cool
Light fruit and carbonation loosen up the egg, schmand and Parmesan.
Wheat Beer: Where Do Banana and Clove Come From?
Pale lager · good match
Helles, cold
Soft malt and mild bitterness go with the buttery shortcrust without covering the asparagus.
Pils or Helles: What's the Difference?

Asparagus Quiche (Spargelquiche)

Preparation

Drink with it

Silvaner, Weissburgunder (Pinot Blanc) or Grüner Veltliner, dry

Crémant brut

Hefeweizen, cool

Helles, cold

This pairs well too.

Aloo Gobi (potato and cauliflower curry)

Asparagus and Strawberry Salad (Spargel-Erdbeer-Salat)

Asparagus Salad with Vinaigrette (Spargelsalat)

Asparagus with Hollandaise Sauce (Spargel mit Sauce Hollandaise)

Asparagus Quiche (Spargelquiche)

Preparation

Drink with it

Silvaner, Weissburgunder (Pinot Blanc) or Grüner Veltliner, dry

Crémant brut

Hefeweizen, cool

Helles, cold

This pairs well too.

Aloo Gobi (potato and cauliflower curry)

Asparagus and Strawberry Salad (Spargel-Erdbeer-Salat)

Asparagus Salad with Vinaigrette (Spargelsalat)

Asparagus with Hollandaise Sauce (Spargel mit Sauce Hollandaise)