Asparagus Quiche with Ricotta
A fresh asparagus quiche featuring creamy ricotta, perfect for a light yet satisfying meal. Try this recipe and many others from Spoonsparrow!
Ingredients
- 300 g flour
- 150 g softened butter
- 1 egg
- 1 egg yolk
- 1 tbsp Olive Oil
- 500 g Green Asparagus
- 400 g ricotta
- 3 eggs
- 100 g Parmesan
- Salt
- black pepper (freshly ground)
- nutmeg
Instructions
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1.
Knead flour, butter, 1 egg, yolk, 100 ml water, oil and a pinch of salt into a smooth dough, shape it into a ball, wrap in foil and chill for about 30 minutes.
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2.
Wash the asparagus, peel only the lower ends and trim the tips. Depending on preference leave whole or cut into pieces. Boil in salted water for about 5 minutes, then drain, shock in cold water and set aside.
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3.
Mix ricotta, eggs and grated Parmesan for the filling, seasoning with salt, pepper and nutmeg.
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4.
Roll out the dough to fit the pan size. Grease the pan and line it with the dough. Arrange asparagus decoratively, spread the ricotta mixture on top and bake in a preheated oven at 200°C (400°F) with even heat for about 30 minutes.