Eggs and asparagus quiche

 
Eggs and asparagus quiche

Ingredients

250 g flour
1 pinch. Baking powder
Salt
8 eggs, (Kl. M)
125 g butter at room temperature
500 g green asparagus
1 onion
2 tablespoons oil pepper
2 El breadcrumbs
200ml whipping cream

Preparation

1. Mix the flour, baking powder and salt in a bowl. In the center make a well and pour in 1 egg. Put butter into small pieces to the flour border. With the dough hook of the hand mixer quickly knead to a smooth dough. Press dough between plastic wrap and put flat 30 min. Cold.

2. Prick 4 eggs and cook in 10 min. Hard. Peel asparagus only in the lower third, cut off ends. Cut bars into 5 cm long pieces. Finely dice the onion. Scare, Peel and halve eggs.

3. Heat oil in a pan, fry onions until translucent medium heat. Asparagus admit and 6 min. Fry, turning occasionally. Salt and pepper asparagus and set aside in the pan.

4. quiche form (26 cm diameter or approximately 30 x 24 cm oval, each 4 cm high) fat. Roll out dough between 2 pieces of wax paper 4 cm larger than the shape, remove top paper, rush dough into the mold. Press dough to the edge of the mold, remove paper. Pastry base with a fork several times piercing and sprinkle with breadcrumbs.

5. distribute asparagus on the pastry, put in between egg halves. Cream and whisk 3 eggs, salt and pepper. Distribute evenly over eggs and asparagus. In a hot oven at 200 degrees (fan oven 180 degrees) on the oven shelf in the lower third 35-40 min. Bake. Before cutting 10 minutes. Allow to cool on a wire rack.