Combine the flour, salt, and nutmeg in a bowl. Add the cold butter cubes and grated Parmesan, and quickly rub them in with your fingertips until the mixture resembles coarse crumbs—the dough should remain cool. Add the egg and ice-cold water one spoonful at a time until the dough just comes together into a ball. Do not knead for too long. Wrap in plastic wrap and let rest in the refrigerator for 30 minutes.

Blanch the peeled asparagus in lightly salted, boiling water for 5–6 minutes—it should still be slightly firm to the bite. Remove, rinse under cold water, and drain well. Pat dry, toss briefly with olive oil and lemon zest, and set aside.

Coarsely chop the wild garlic leaves. In a tall bowl, use a hand blender to purée them with the eggs, cream, crème fraîche, Dijon mustard, half the Parmesan, salt, pepper, and nutmeg until smooth. Taste and adjust seasoning—the cream should have a strong wild garlic flavor.

Preheat the oven to 190°C (top and bottom heat). Roll out the chilled dough on a floured surface to about 30 cm in diameter and line the greased quiche pan with it, pulling the edges up. Prick the bottom of the dough several times with a fork. Place parchment paper on top, fill with dried beans, and blind-bake the dough for 12 minutes. Remove the parchment paper and beans, and let it dry for another 5 minutes.

Spread the asparagus evenly over the pre-baked crust. Pour the wild garlic cream over the top. Sprinkle the remaining Parmesan evenly over the top. Bake at 180°C for 30–35 minutes, until the filling has set and the surface is golden brown. Let it rest briefly before cutting into it.

Serve the quiche lukewarm—room temperature is ideal for both the dish and the wine. Serve with a green leaf salad dressed with lemon vinaigrette.

Serve the Main Divide Chardonnay at 11–12 °C; open the bottle at least 20 minutes before drinking.

Green leaf lettuce with lemon vinaigrette

Thinly sliced radishes on top of the salad