A bean recipe for every taste:
Roll out the dough on a lightly floured surface, fit it into a cake springform pan of 24cm, prick it with a fork and leave to cool for half an hour. Cover the dough with parchment paper and baking beans and bake blind at 190 degrees in a heated oven for 15 min. Remove the paper and beans and bake the dough for another 15 min.
If necessary, remove the peel from the ends of the asparagus, blanch them in boiling water for 2 to 3 minutes, drain and cut into bite-sized pieces. Heat the oil in a small saucepan. Sauté the onion in it until soft and spread evenly with the asparagus spears and hazelnuts on the dough.
Stir through the cheese, eggs and whipped cream until soft. Season with salt and pepper and pour over asparagus mixture. Bake quiche for 15 to 20 minutes, until cheese mixture is set.
Can be served cooled or warm.
Sprinkle over quiche before baking.
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