Ricotta And Asparagus Quiche

Ricotta And Asparagus Quiche

Ricotta And Asparagus Quiche

A easy vegetarian quiche recipe, with asparagus and ricotta cheese, the perfect idea for a spring brunch menu

May 6, 2012

Type of dish

Cuisine

Dietary Consideration

Season & Occasion

serves for

4

total time

0 HR 55 MIN

ingredients

Flour
300 g, all-purpose
butter
150 g, softened
Eggs
1
Egg yolk
1
Olive oil
15 ml
salt
To taste
water
100 ml
Green asparagus
500 g
salt
To taste
ricotta
400 g
Eggs
3
Parmesan
100 g, grated
Pepper
To taste, freshly ground
Nutmeg
To taste
Fat
As needed to grease the dish

Preparation

Preheat oven to 180°C (200C fan) 400F, gas 6.

Combine the flour, butter, egg and egg yolk, 100 ml water, oil and a little salt and work to a smooth dough.

Form into a ball, wrap in foil or plastic wrap and chill for about 30 minutes.

Wash the asparagus, peel the lower third and cut off the ends.

Either leave whole or cut into pieces.

Cook in boiling salted, water for about 5 minutes, then drain, refresh in cold water and drain thoroughly.

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

Roll out the pastry to fit the dish.

Grease the dish and line with the pastry.

Arrange the asparagus attractively in the lined dish, then spread the ricotta mixture on top.

Bake in the oven for 15 minutes, let cool then serve.

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