Asparagus Quiche with Raw Ham

For the asparagus quiche, first prepare the dough. For the dough, mix flour, dry yeast, salt, oil and water until smooth. Cover and let rise for about an hour (you can also prepare it the night before).

For the mixture, peel the asparagus, cut into pieces about 5 cm long and cook in salted water until al dente. In the meantime, cut the raw ham into small pieces, finely slice the spring onions and fry them briefly in oil.

Beat the eggs, mix with the sour cream. Add the chives and cheese to the egg mixture, season with salt and pepper. Roll out the dough and place in a greased springform pan (or quiche pan).

Spread the asparagus pieces, raw ham and spring onions on top. Finally, pour the egg glaze on top. Bake in the oven at 200 degrees for about 50 minutes until the quiche is crispy brown.

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