Asparagus-Ricotta Quiche with Fresh Thyme

Preheat the oven to 220 °C top/bottom heat. Roll out the fresh puff pastry and place it in a quiche dish (approx. 28 cm diameter) greased with olive oil. Fold the edges slightly to form a more stable rim. Prick the bottom of the dough several times with a fork. Cover with baking paper and weigh down with dried peas or baking beans (blind baking). Bake in the oven for 10–12 minutes. Then reduce the temperature to 180 °C.

While the dough is pre-baking, prepare the filling. Wash the asparagus, cut off the woody ends, and cut the stalks into pieces about 2 cm long. Set aside some nice tips for decoration. Peel the red onions and cut them into fine half-rings. Sauté the onions together with two chopped thyme sprigs in a pan with a little olive oil until golden brown. Add the asparagus pieces (including the tips) and fry for about 4 minutes. Season with salt and pepper.

In a bowl, whisk the eggs with the milk and the remaining chopped thyme. Season with a pinch of salt and pepper.