Happy Friday everyone and Happy Mother’s Day to all the wonderful moms out there! If you are still sorting out your brunch menu for this coming Sunday, try our Asparagus and Ricotta Quiche as a fresh alternative to Quiche Lorraine or Florentine!
Asparagus Quiche
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Serves 4
Prep time 40 minutes
Cook time 15 minutes
Total time 55 minutes
Dietary Vegetarian
Meal type Breakfast, Lunch
Ingredients
- 1 1/4 cup All Purpose Flour
- 1/3lb Butter, Softened
- 1 Egg
- 1 Egg (Yolk Separated)
- 1 tablespoon Olive Oil
- 1/3 cup Water
- Salt (To Taste)
- 1lb Green Asparagus (Trimmed)
- 14oz Ricotta
- 3 Eggs
- 4oz Freshly Grated Parmesan
- 1/4 teaspoon Nutmeg
- Freshly Ground Pepper (To Taste)
Note
Add crispy bacon or diced ham for more flavor.
Directions
Step 1
Preheat oven to 400 F. Combine the flour, butter, one egg, one egg yolk, water, oil and a bit of salt and work into a smooth dough. Form into a ball. Wrap in plastic and chill for 30 minutes.
Step 2
Wash the asparagus and peel the lower third. Leave whole or cut into pieces.
Step 3
Cook asparagus in boiling salted water for about 5 minutes, drain and refresh in cold water.
Step 4
For the filling, mix together the ricotta, remaining eggs, parmesan, nutmeg and season with salt and pepper.
Step 5
Roll out pastry to fit glass pie dish, grease dish and line with pastry.
Step 6
Arrange the asparagus attractively on top of the pastry, then spread ricotta and egg mixture on top.
Step 7
Bake in the oven for 15 minutes, let cool and serve.
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