Spring quiche with asparagus and broccoli

Name: spring quiche with asparagus and broccoli
Cook time: 15 min
Total time: 65 min
Yield: 4
Ingredients: 1 el traditional olive oil; 400 g sliced leek; 400 g broccoli list; 1 role puff pastry fresh; 4 medium sized egg; 200 ml semi skimmed milk; 70 g sauce for asparagus; 100 g green asparagus tips; 50 g raw ham

Quiche with leeks, broccoli rice, asparagus and raw ham.

Ingredients

Kitchen Stuff

1 baking paper
1 spring form (∅ 24 cm)

Directions

Preheat the oven to 180 ° C.
Heat the oil in a frying pan and cook the leeks for 5 min. On medium heat. Turn off the heat and scoop the broccoli frame through.
Meanwhile, cover the bottom of the spring form with parchment paper and cover the entire spring form with the puff pastry.
Beat the eggs, the milk and the asparagus sauce in a bowl.
Divide the broccoli pre-mix over the puff pastry and spread the asparagus tips in a fan shape.
Pour the egg mixture over it. Fry the quiche in the middle of the oven for about 50 minutes until golden brown and done. Cover with aluminum foil after 45 minutes.
Halve the slices of ham in width and make florets by rolling them loosely. Take the quiche out of the shape and divide the ham roses over it.