For brunch lovers!: An easy and scrumptious vegetarian quiche recipe, with asparagus and ricotta cheese. Rich in umami.
Ricotta and Asparagus Quiche
For brunch lovers!: An easy and scrumptious vegetarian quiche recipe, with asparagus and ricotta cheese.
Servings 4
Ingredients
For the Crust (Pastry)
- 1 1/3 cups flour all-purpose
- 11 Tbsp. butter softened (about 2/3 cup)
- 1 egg
- 1 egg yolk
- 1 Tbsp. olive oil
- salt to taste
- 1/2 cup water
For the Custard (Filling)
- 1 lb. green asparagus
- 1 3/4 cup ricotta (14 oz.)
- 3 eggs
- salt to taste
- 1/2 cup Parmesan grated
- pepper (freshly ground) to taste
- nutmeg to taste
- fat as needed to grease the dish
Instructions
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Preheat oven to 400°F.
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Combine the flour, butter, egg and egg yolk, 1/2 cup water, oil and a little salt and work to a smooth dough.
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Form into a ball, wrap in foil or plastic wrap and chill for about 30 minutes.
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Wash the asparagus, peel the lower third and cut off the ends.
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Either leave whole or cut into pieces.
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Cook the asparagus in boiling salted, water for about 5 minutes, then drain, refresh in cold water and drain thoroughly.
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For the filling, mix together the ricotta, eggs and grated Parmesan cheese and season with salt, pepper and nutmeg.
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Roll out the pastry to fit the dish.
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Grease the dish and line with the pastry.
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Arrange the asparagus attractively in the lined dish, then spread the ricotta mixture (filling) on top.
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Bake in the oven for 15 minutes, let cool then serve.
Recipe Notes
Recipe courtesy of FineDiningLovers.com
