Asparagus Quiche with Ricotta

Summary

Ingredients

• 200 g wheat flour, (type 405)
• 100 g butter
• 40 ml water, cold
• salt
• 500 g asparaus, reen (thin sticks)
• 300 g ricotta
• 3 egg (s), (size M)
• 150 g ham, cooked (for veetarians without)
• 50 ml sweet cream, fresh
• a bit salt
• some pepper, freshly ground, black
• some nutmeg, freshly ground

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Instructions

1. Quickly knead a shortcrust pastry from the flour, the cold butter in pieces, the salt and the water and put it in the refrigerator for around 60 minutes. Then roll out thinly and place in the tart pan.
2. Peel the asparagus if necessary, usually the lower third is enough. Cut into pieces and blanch in salted water for 5 minutes.
3. Mix the ricotta, the eggs, the grated Parmesan and the spices into a homogeneous mixture. Spread the asparagus and the ham cubes on the dough and pour the mixture over it.
4. Bake for about 30 minutes at 200 degrees (top and bottom heat) until the tart is evenly golden yellow.