Using a cooking spray, grease two rectangular rings (12.5 x 4cm)...
... and cover with pastry.
Line with your fingers.
Remove the pastry excess with a utility knife. Refrigerate for at least 30 minutes.
In a frying pan, melt a knob of butter.
Brown the asparagus heads, which have been chopped to a length of about 4cm.
Season with salt and ground pepper.
Moisten with some water...
... and continue simmering for 7 or 8 minutes.
In a mixing bowl, tip the whipping cream, the whole egg and egg yolk.
Season with salt, pepper and grated nutmeg. Combine with a whisk until homogeneous.
When the asparagus heads are cooked, line them up and chop to an identical length, about 3cm.
Spread the asparagus scraps at the bottom of the pastry shell.
Carefully arrange the asparagus heads vertically, or in a tilted manner as shown in the photo.
Pour the quiche mix up to the rim.
Preheat the oven to 170°C (gas 3) and bake for 25 or 30 minutes. When cooked, remove from the oven. Remove the rectangular ring, sliding the blade of a knife between the pastry and the ring if necessary.
These quiches are delicious hot or warm, served with a salad. Enjoy!