Quiche with Asparagus and Ricotta

Ingredients

• 250 g flour
• 125 g softened butter
• 1 egg
• 1 egg yolk
• a pinch of salt
• 1 tbsp Olive Oil
• 500 g Green Asparagus
• 400 g ricotta
• 3 eggs
• 100 g Parmesan cheese
• Salt
• freshly ground pepper
• nutmeg

Instructions

1. 1.

   Knead the flour with butter, egg, egg yolk, about 80 ml water and salt into a smooth dough, shape it into a ball, wrap in foil and chill for about 30 minutes.

2. 2.

   Preheat the oven to 180 °C (fan).

3. 3.

   Wash the asparagus and peel only the lower third. Depending on preference leave whole or cut into pieces. Boil in salted water for about 5 minutes, remove, shock in cold water and drain.

4. 4.

   For the filling mix ricotta, eggs and grated Parmesan and season with salt, pepper and nutmeg.

5. 5.

   Roll out the dough to fit a tart tin. Grease the tin and line it with the dough. Arrange the asparagus decoratively, spread the ricotta mixture over it and bake in the preheated oven for about 45 minutes until golden brown.