Asparagus – Ricotta – Quiche
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the dough:
- 300 grams flour
- 150 g butter, soft
- 1 egg (s)
- 1 egg yolk
- 1 tablespoon olive oil
- 100 ml water, salt
For covering:
- 500 g asparaus, reen or white
- 400 g ricotta
- 3 egg (s)
- 100 g parmesan cheese
- Salt and pepper, from the mill
- nutmeg
Print Recipe
Pin Recipe Instructions
- Knead the flour, butter, 1 egg, egg yolk, oil, water and a little salt to form a smooth dough, shape into a ball, wrap in foil and refrigerate for approx. 30 minutes.
- Wash the asparagus, peel only the lower part of the green one, cut off everything and the ends of the white one. Leave whole or cut into pieces, as desired. Cook the asparagus in boiling salted water for 5 minutes (white asparagus may be a little longer), remove, rinse and drain.
- For the topping, mix the ricotta, eggs and grated Parmesan cheese and season with salt, pepper and nutmeg. Roll out the dough to size. Grease the mold and line it with the batter.
- Place the asparagus decoratively in it, distribute the ricotta mixture on top and bake in the oven at 200 degrees, possibly a little less on the 2nd rack from the bottom for approx. 45 minutes.
- If the covering becomes too dark, cover it with foil if necessary.
- If you have a square shape, it looks nice if you leave the asparagus whole.
- A nice salad and a glass of wine go well with it.
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