Quiche with asparagus and OLE! Capers in Oil with Herbs

Ingredients:

Crust:

• 250 g of wheat flour
• 150 g of cold butter
• dash of salt
• 1 egg
• 1 spoon of cold water

Filling:

• 2 eggs
• 300 g of 30% sour cream
• 150 g of grated cheese
• 1 clove of garlic
• dash of nutmeg
• salt, pepper
• ½ of a big asparagus bunch
• 1/3 of a jar of OLE! Capers in Oil with Herbs

Knead the dough from the crust ingredients, form into a ball, and refrigerate for around 30 minutes. Grease the form or small forms with butter and heavily sprinkle with breadcrumbs (this is important to keep the crust from sticking to the form). Roll out the dough and arrange on the form. Pierce the crust with a fork (in numerous places) and put in the oven preheated to 200^oC. Bake for around 10 min minutes until it turns gold.

Combine the egg mass ingredients with a beater. Remove the hard parts from the asparagus (just break in the middle and the ends will fall off on their own). Grate the cheese and add to the mass. Sprinkle with salt and pepper for flavour. Pour the mass out onto the cooled crust. Top with cut (or whole) asparagus and capers. Bake at 180^oC for around 30-40 minutes until it starts to turn brown.