Line a tart pan with baking paper, place the quiche dough in it and press it up slightly at the edges.
Peel and cook the asparagus. Then lay them in a star shape on the dough. Mix the crème fraîche with the eggs and the pepper cheese and then pour it over the asparagus.
Finally, sprinkle the grated Emmental on top. Bake in the oven at 200 °C for about 40 minutes.
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