Pastry

2 dl flour

1 egg yolk

2 tablespoons salt

75 g butter

 

Filling

1 pack of sliced bacon (150 g)

1 small pack of goats’ cheese

1 small pack of spinach leaves

2 reddish

Truffle oil

Pepper

1 pack of Thai asparagus (only use the top of them)

A mixture of chopped parsley, ramsons (wild garlic), and basil

7 eggs

Mozzarella cheese

 

Assemble the pastry; and shape it into a flan dish.

Prick holes in the pastry with a fork; and bake it in an ordinary oven at 200°C for 10 minutes.

Fry the bacon, and let it dry on baking paper.

Chop the reddish; and cut the heads off the asparagus.

Roast onions and asparagus heads separately with a bit of truffle oil and some pepper.

Fry the spinach on a dry frying pan; and drain them for excess water.

Whip the eggs; and mix with the chopped spices.

Assemble all ingredients in the quiche. Bake it in a hot-air oven at 200°C for 12-15 minutes.