Asparagus, Bacon, and Emmentaler Quiche

Preheat your oven to 180°C (350°F) fan/convection. Trim the woody ends off the asparagus and blanch the spears in boiling salted water for 2-3 minutes until tender-crisp, then drain and refresh under cold water. Line a round quiche dish (approx. 24 cm diameter) with the puff pastry, gently pressing it into the form and trimming any excess.

In a dry frying pan, cook the bacon strips over medium heat until crispy. Remove the bacon with a slotted spoon and place it on paper towels to drain excess fat. Keep the rendered fat in the pan.

In a medium bowl, whisk together the eggs, heavy cream, grated Emmentaler cheese, salt, pepper, and ground nutmeg until well combined.

Distribute the cooked bacon and blanched asparagus spears evenly over the puff pastry in the quiche dish. Pour the egg and cream mixture over the asparagus and bacon. Bake for 35-40 minutes, or until the quiche is golden brown and the filling is set. Let it cool slightly before slicing and serving.