A delicious and easy asparagus quiche, perfect for lunch. The extra touch? Smoked salmon (or Prosciutto crudo di Parma). Oh, but you can also keep it vegetarian.
Course Main Course
Cuisine Mediterranean, Worldwide
Keyword Asparagus, Quiche, Ricotta, Salmon
Prep Time 10 minutesminutes
Cook Time 1 hourhour10 minutesminutes
Total Time 1 hourhour20 minutesminutes
Servings 4people
Author Roberta
Equipment
9 inch pie pan
Ingredients
2Eggs
220grFresh ricotta cheese
90grMilk
Black Pepper
250grFresh or frozen asparagus
50grSmoked salmon or prosciutto crudo di Parma
one packageHomemade or store-bought shortcrust pastry (mine was 230 gr)
Instructions
Preheat the oven at 180° Celsius (355° F).
Roll out homemade or store-bought pastry, then fit into a 9-inch pie dish (like this). Prick the bottom of the crust with a fork.
Blind bake for about 20 minutes.
In the meantime, prepare the filling: combine eggs, ricotta, milk, black pepper, cooked or raw asparagus (I've tested with both), smoked salmon (or prosciutto).
When crust is ready, fill with quiche filling.
Bake for about 50 minutes (yes you can do the toothpick test here too!).