Asparagus Quiche with Cottage Cheese

For the asparagus quiche with cottage cheese, first prepare the dough. Mix flour, salt and butter. Add water and knead into a dough. Put the dough in the refrigerator for about 2 hours.

For the topping, peel and chop the asparagus and cook until not quite tender (add a little salt and sugar to the cooking water). Strain, drain.

Roll out the dough and place it in the greased quiche dish. Prick the bottom of the dough several times with a fork. Sprinkle with cornmeal (absorbs the excess liquid) and spread the asparagus on top. Preheat the oven to 250 °C.

For the glaze, whisk the eggs with salt, pepper, freshly grated nutmeg and chopped basil. Mix in the sour cream and cottage cheese and spread evenly over the asparagus mixture.

Bake the asparagus quiche with cottage cheese on the lowest setting in the oven for about 30 minutes.

Preparation Tip:

In the asparagus quiche with cottage cheese do not skimp on the basil. It is best suited Greek basil for this.

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