Asparagus and Bacon Quiche
- For the pastry
- 200 grams Pastry flour
- 1 teaspoon Baking powder
- 1 teaspoon salt
- 1 pinch sugar
- 100 grams Quark
- 3 tablespoons milk
- 4 tablespoons vegetable oil
- Pastry flour (for working)
- vegetable oil (for greasing)
For the pastry, mix the flour with the baking powder, salt and sugar and pile onto a work surface. Combine with the well-drained quark, the milk and the oil and knead to a smooth dough. Add a little extra flour or milk as needed. Wrap in foil and refrigerate for about 1 hour.
For the filling, peel the bottom third of the asparagus and cut the spears into thirds or quarters. Thaw the peas and chop the bacon into cubes.
Mix the sour cream with the cheese, the eggs and the herbs and season with salt and pepper.
Preheat the oven to 160ºC (approximately 325ºF).
Roll out the pastry on a floured surface and line a greased pan with it. Allow the edge to hang over the side.
Distribute the asparagus, bacon and peas onto it and pour the cream mixture over the top. Bake for about 50 minutes until golden brown.
Serve warm and with a salad if desired.