Quiche with asparagus and white tripe

Preheat your oven to 185 °.

Roll your puff pastry and push well into the sides of your cake pan with baking paper, roll the leftovers overhanging dough.

Place another baking paper and smoothly fill with baking pearls, dry lentils or beans and push something on the sides.

Bake for 25 minutes, remove the beans.

In the meantime you peel the white asparagus. From the green you only cut the bottom a bit. Cut them into bite -sized pieces.

Cut the sheet of pens and cut into slices.

Put the eggs, cream, cheese, parsley and herbs in a high pot and mix very finely with the hand blender.

Divide the asparagus and the tripe over the bottom, pour in egg mixture and bake for 30 minutes.

Allow to cool slightly before cutting it.