Spring Asparagus Quiche with Apple-Roquefort Salad to make your mouth water...

This is what I served my non quiche loving German on Saturday with great success. It has a touch of spring that puts you in the mood even if the sky is heavy with rain...

Dough:
Option 1: buy a ready made "pâte brise"( if in Belgium or France, or also possible with "Blatterteig" if in Germany and "Butterdeig" if in Norway)

Option 2 make dough with:
120 g room tempered salted butter
180 g flour
1-2 Tbl water
1 Tbs vinegar

1. Mix the ingredients together by hand and let the dough rest 20 minutes before rolling it out (a wine-bottle works perfect for this if you do not have a rolling-stick). Dress the form with the dough after having oiled it first.

Fill: (24 cm in diameter form)
3-4 eggs
2 dl milk
1 dl Parmesan shredded
0,5 dl yellow cheese for topping (Gouda, Jarlsberg)
1 Tbs Maizena
2 tsp muscat
5 small boiled potatoes (approx. 15 min)
500 g green asparagus peeled and boiled (4 min)

1. Mix the eggs and milk together with a whisk. Add the shredded Parmesan, muscat and Maizena in the mix.
2. Place the potatoes chopped in pieces at the bottom of the form. Lay the asparagus on top. Pour the egg mix over and sprinkle some cheese on top.
3. In the oven for 25-30 min at 180 degrees.

Salad:
1 Granny-Smith apple
1/2 yellow paprika
1/2 handful pine-nuts
25 g Roquefort in pieces
salad mix
balsamic vinegar

Can well be served with freshly backed bread and some Parma-ham.