for 4 person

Shortcrust pastry

150 g	white flour
100 g	wholemeal flour
½ tsp	salt
125 g	butter, cut into pieces, cold
2 ½ tbsp	water

Quiche

1 dl	cream
200 g	plain cottage cheese
1	egg
½ tsp	salt
a little	pepper
300 g	red rhubarb, cut diagonally into pieces approx. 6 cm long, halved crosswise and lengthwise
1 ½ tbsp	sugar
250 g	green asparagus, halved lengthwise, cut into pieces approx. 6 cm long

How it's done

Shortcrust pastry

Mix the flour and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Pour in the water and mix quickly to form a soft dough; do not knead. Flatten the dough, cover and chill for approx. 30 mins.

To shape

On a lightly floured surface, roll out the dough into a circle (approx. 32 cm in diameter). Transfer the dough to the prepared tin. Prick the base firmly with a fork.

To blind bake

Approx. 20 mins. in the lower half of an oven preheated to 220°C. Remove and allow to cool slightly. Turn the oven down to 200°C.

Quiche

Combine the cream, cottage cheese and egg, season. Spread the sauce over the pastry dough. Mix the rhubarb and sugar, place the rhubarb and asparagus on top in a spiral fashion, starting from the outside and working in.

To bake

Approx. 40 mins. on the bottom shelf of the oven. Remove from the oven, allow to cool slightly, remove from the tin.

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