Asparagus quiche
Delicious served warm or cold, a wedge of asparagus quiche makes for a satisfying lunch or light dinner. Great with a mixed salad.
Dec 30, 2014 1:00pm- Serves 4
- 15 mins preparation
- 45 mins cooking
ingredients
Asparagus quiche
- 1 sheet frozen shortcrust pastry, thawed
- 15 gram butter
- 1 onion, chopped
- 2 bunch asparagus, trimmed and cut into 3 lengths
- 250 gram ricotta cheese
- 1 cup (250ml) cream
- 3 eggs, beaten
- 1/4 cup (20g) grated parmesan (optional)
- mixed salad, to serve
method
Asparagus quiche
- 1
Preheat oven to 200°C. Ease pastry into a lightly greased quiche pan (20cm or 2 smaller pans). Trim. Rest for 15 minutes.
- 2
Fill pastry with scrunched foil or baking paper and fill with dried beans. Bake blind for 10 minutes. Cool.
- 3
Melt butter in a frying pan. Saute onion until tender. Add asparagus and saute for 2 minutes. Transfer to a bowl. Blend in ricotta, cream and eggs. Season to taste.
- 4
Spoon mixture into pastry case. Sprinkle with parmesan, if using.
- 5
Bake for 25-30 minutes, until firm. Cut into wedges and serve with salad.