Asparagus Quiche with Salad

Ingredients

• 300 g flour
• 150 g softened butter
• 1 egg
• 1 egg yolk
• 1 tbsp Olive Oil
• 500 g Green Asparagus
• 50 g arugula (finely chopped)
• 400 g ricotta
• 3 eggs
• 2 tbsp Cornstarch
• 100 g Parmesan
• Salt
• black pepper (freshly ground)
• 100 g Arugula
• 1 blue onion (sliced into strips)
• 2 tbsp oil
• 3 tbsp vinegar
• 2 tbsp vegetable broth
• Salt
• Pepper
• nutmeg

Instructions

1. 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.

2. 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 cool under cold running water and drain.

3. 3.

   Mix ricotta, cornstarch, eggs and grated Parmesan; season with salt, pepper and nutmeg. Fold in arugula.

4. 4.

   Roll out the dough to fit the pan size. Grease the pan and line it with the dough. Arrange asparagus decoratively on top, spread the ricotta mixture over it, and bake in a preheated oven at 200°C (400°F) on medium heat for about 30–40 minutes.

5. 5.

   Meanwhile wash and dry the arugula. Mix onion strips, vinegar, oil, broth, salt and pepper well.

6. 6.

   Distribute the salad onto four warmed plates and pour the dressing over it.

7. 7.

   Remove the quiche from the oven, cut into pieces and serve immediately on top of the salad.