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Main course
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PREPARATION
1. Pre-heat oven to 185°C.
2. Mix the flour with the butter, salt and 5-6 tbsp. of cold water and briefly knead with the dough hook of a mixer. Roll out the shortcrust pastry and place it in a greased springform pan (26 cm diameter). Then place the pastry in a refrigerator.
3. Wash the green asparagus and peel the bottom third of the spears. Then cut into 4-cm pieces. Blanch the asparagus in boiling water with a tbsp. of butter, lemon juice and a pinch of salt. Drain the asparagus in a sieve. Grate the GAZİ Kashkaval cheese and mix with the eggs, cream and GAZİ Sürme cream cheese. Wash the herbs, pat them dry and then chop and stir them into the cheese and egg mixture. Season with salt and pepper.
4. Distribute the asparagus over the pastry and pour over the cheese and egg mixture. Bake the quiche in the bottom third of the pre-heated oven at 185°C on the convection setting for 45 mins. until golden brown.
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250 g wheat flour 125 g cold GAZİ butter 1/2 tsp salt 500 g green asparagus 50 g GAZİ Kashkaval 3 eggs 1 tbsp GAZİ salted butter 1 tbsp lemon juice 100 g cream 120 g GAZİ Sürme cream cheese 1 bunch dill 1 bunch parsley salt and pepper 
A mixed seasonal salad is the perfect accompaniment.
GAZİ wishes you bon appétit!
