Mini quiche with chicken and green asparagus

1. Preheat the oven to 220 degrees.
2. First prepare the chicken-vegetable stuffing. To do this, clean and chop the onion, leek and green asparagus.
3. Heat olive oil in a large pan and sauté chicken cutlets for 2 minutes.
   Add onion and leek and sauté for another 2 minutes.
4. Add chopped green asparagus and season with salt, pepper and nutmeg.
   Fry everything for 5 minutes, stirring constantly. Then remove from heat and let cool.
5. Now mix well the crème fraîche with chopped parsley, whipped cream and grated parmesan in a bowl. Season to taste with salt and pepper.
6. Roll out quiche roll and cut out 12 mini quiches with the mold (diameter about 8 cm).
7. Grease quiche mold with butter/oil, place dough inside and press down lightly with fingers to fit mold.
8. Pour 1 tablespoon chicken-vegetable filling into each mold and then cover with crème fraîche.
9. Bake in the preheated oven for 25 minutes.
10. Let the quiche cool briefly and enjoy.

Bon Appétit