Wild asparagus and Roquefort quiche

Ingredients

• 1 sheet puff pastry
• 500 g thin green asparagus, cut into pieces
• 100 g Roquefort cheese, crumbled
• 1 small onion, chopped
• 3 eggs
• 1 cup heavy cream
• 1 cup grated cheese (cheddar or Gruyère)
• 2 tablespoons olive oil
• Salt and pepper to taste

Step-by-step preparation

1. Preheat the oven to 200 °C.
2. Line a quiche pan with the puff pastry.
3. Heat the olive oil in a large skillet over medium heat.
4. Add the onion and cook until golden.
5. Add the asparagus and cook for a few minutes until tender.
6. In a large bowl, beat the eggs with the cream, salt and pepper.
7. Add the asparagus and onion to the egg mixture and mix well.
8. Add the crumbled Roquefort and grated cheese and mix again.
9. Pour the filling into the pastry-lined pan.
10. Bake for about 30–35 minutes, until the quiche is golden and set.
11. Let it cool for a few minutes before serving.