Ever tried eating with the seasons? If not, then here’s your chance. Whether you have noticed it or not, we’re right in the asparagus season. So why not surprise family and friends with a green asparagus quiche? I had one the other day and everybody loved it.
What you need
A basic tart dish and a little bit of butter is all you need to get you started. Plus a little extra flour to roll out the pastry.
For the pastry: 200g of flour, a pinch of salt, 75g of butter, 1 egg and 2 tablespoons of cream.
For the topping: 500g fresh green asparagus, 100g cherry tomatoes, mixed herbs (parsley, thyme, basil,…), 1 clove of garlic, 250g ricotta, 50g grated parmesan cheese, a pinch of grated lemon peel, 4 eggs, salt, pepper.
How to do
For the pastry, simply put all the ingredients into a kitchen bowl and mix. Then work it with your hands until smooth. Form a ball and put it in the fridge.
Peel the lower third of the asparagus, chop into small sticks and add the pieces into a saucepan with boiling water. Let boil for 10 minutes.
In the meantime, heat oven to 200C. Cut the cherry tomatoes into halves, chop garlic finely and grate some of the lemon peel. Beat the eggs, add ricotta, parmesan cheese, herbs, salt, pepper, garlic and grated lemon peel.
Dust a work surface with flour, roll out the pastry and put into the buttered tart dish. Sprinkle cherry tomatoes and asparagus pieces on the pastry. Cover with egg-cheese mixture and bake in the oven for 45min.
Serve hot with a green salad.