Asparagus Quiche with Chives

Quickly knead flour, sugar, salt, butter and 1 egg into a smooth shortcrust pastry.

Wrap the dough in cling film and let it rest in the fridge for about 30 minutes.

Wash the asparagus, peel it (completely for white asparagus, sparingly on the lower third for green) and trim off the woody ends.

Cook the asparagus in boiling salted water for about 10 minutes until al dente, drain well and cut into bite-sized pieces.

Preheat the oven to 180 °C fan (200 °C top/bottom heat) and grease a 24 cm springform pan.

Roll out the dough, line the pan with it and press up a rim of about 2 cm.

Arrange the asparagus pieces evenly over the dough.

Whisk the remaining eggs with cream and milk, season with salt and pepper, then stir in 25 g Parmesan and the chives.

Pour the custard over the asparagus and sprinkle with the remaining Parmesan.

Bake the quiche for 30–40 minutes until the filling is set and the top is golden brown.

Let the quiche cool slightly, sprinkle with fresh chives and serve.