Asparagus Quiche with Leek and Feta cheese

20 g butter, 1 pack puff pastry, 500 g white asparagus, 1 onion, 1 garlic, 1 leek, 200 g Feta cheese, 500 ml water, 2 tablespoons MAGGI garden vegetable Bouillon, 2 tablespoons olive oil, 125 ml cream, 1 sachet MAGGI Sauce Hollandaise, 3 eggs

Preheat the oven to 160 °C. Grease a tarte tin with butter and lay out the puff pastry. Bake blind in the oven for 15 minutes.
Wash, peel and cut the asparagus in approx. 2-3 cm long pieces, and boil them for 6-8 minutes in 500 ml water in which you dissolve the 2 tablespoons Bouillon.
Peel the onion, leek and garlic and cut into small cubes. Fry them in oil for a couple of minutes, add 125 ml asparagus water and 125 ml cream, stir in the Sauce Hollandaise. Let it cool for a couple of minutes, add the beaten eggs.
Take from the oven the tarte tin, add the cheese cubes, the drained asparagus bits and pour over the sauce Hollandaise.
Put it back in the oven and bake for another 30 minutes.
Serve with salad.