Asparagus quiche

Preparation

• 1
  To make the dough, mix the quark with milk, 4 tablespoons of Mazola®, a pinch of salt and an egg until creamy.
• 2
  Mix the flour with the baking powder and the delicate Kölln flakes and knead in.
• 3
  Grease the quiche dish and sprinkle with delicate flower Cologne flakes. Roll out the dough, line the tin with it and prick it several times with a fork.
• 4
  Cover the dough with baking paper and legumes and bake in the preheated oven for about 10 minutes, then pre-bake without legumes and baking paper for another 5 minutes.
• 5
  Wash the asparagus spears, cut off the ends, peel and quarter if necessary. Heat 2 tablespoons of Mazola® in a pan and sauté the asparagus in it.
• 6
  Dice cooked ham. Mix the sour cream with mascarpone, remaining eggs and Kölln instant oat flakes. Season with salt and pepper and fold in the cheese. Arrange the asparagus along with the diced ham decoratively on the pre-baked dough, pour the sour cream over it and bake.
• 7
  Top/bottom heat: 200 °C Circulating air: 170 °C Baking time: approx. 30 minutes
• 8
  North Sea crabs instead of ham give the quiche a delicious, maritime touch. Preparation time: approx. 45 minutes