Asparagus and Cabbage Quiche with Nuts

For the pastry: combine flour with nuts and salt, pile on the work surface. Make a well in the center and add beaten egg to the well. Cut butter into small pieces and arrange around the well. Chop everything until crumbly with a knife. Quickly knead with hands to a smooth pastry. Shape into a ball and wrap in plastic wrap, refrigerate for about 1 hour. 

For the topping: rinse cabbage, remove outer leaves and hard stalk and cut into strips. Heat oil in a pan and saute cabbage briefly. Season with salt and pepper, add broth and simmer, covered, for about 10 minutes or until al dente and almost all liquid has evaporated. Remove from heat and let cool.

Peel asparagus, cut off any woody ends and parboil stalks in boiling salted water for 10 minutes. Rinse in cold water and drain again. 

Line quiche dish with parchment paper.

Roll out pastry on a floured surface and line dish with it, making an edge all around. Cover with parchment paper and fill with legumes. Bake in preheated oven at 180°C (approximately 350°F) for about 10 minutes. 

Beat eggs with sour cream, lemon zest, dill and cheese until smooth. Season well with salt, pepper and cumin powder. Add cabbage and mix well.

Remove quiche pan from the oven, remove paper and legumes and spread cabbage mixture on the pastry. Top with asparagus. Chop nuts coarsely, sprinkle quiche with them and bake quiche in preheated oven for about 40 minutes or until golden brown.