Asparagus quiche with puff pastry from the Dutch oven

Line the Dutch oven with baking paper to prevent the asparagus quiche from sticking and take the puff pastry out of the packaging. If you have a round Dutch oven, you may need to cut the puff pastry to size. If you have a square Dutch oven, you can simply line the base and sides with it. In both cases, make sure that the puff pastry is high enough at the edge so that the filling does not burn later.

Peel the onion and cut it into small pieces. Wash and chop the parsley.

Peel the bottom third of the asparagus and cut off the woody ends. Cut the asparagus diagonally into pieces approx. 4 cm long.

Pour some oil into the lid of the cast iron pot and place it on the preheated briquettes. Sauté the onion pieces until they are translucent. Then add the asparagus for a few minutes and season the vegetables with salt and pepper. Set the asparagus and onion mix aside for the asparagus quiche and briefly clean the lid of the Dutch oven.

Whisk the eggs with the whipping cream, 2/3 of the grated cheese, a tablespoon of cornflour, salt and pepper. Then add some parsley and slowly pour the mixture into the pot.

Now fill the asparagus evenly into the cast iron pot and sprinkle the remaining grated cheese over the quiche with puff pastry.

With the lid closed, bake the Dutch oven asparagus quiche for around 35-40 minutes. Then garnish the quiche with the remaining parsley. When preparing in the oven, you don't need to put the lid on, the baking time is the same.