Ricotta and asparagus quiches

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Knead flour, butter, 1-2 tablespoons of water and 1 pinch of salt to a smooth dough. Wrap the dough in foil and chill for 30 minutes. In the meantime, wash the asparagus and cut off the woody ends. Cook the asparagus in boiling salted water for about 5 minutes. Quench and cut in half. Cut the lower stems into smaller pieces.

2. 2

   Halve tips lengthwise and put aside. Wash thyme and dab dry. Pluck leaves from the stems and chop finely. Mix ricotta with cream, egg yolk, thyme, salt and pepper. Stir in finely chopped asparagus stalks. Grease the ramekins. Roll out the dough and cut out round circles (approx. 12 cm Ø). Place the dough in the moulds (approx. 10 cm Ø) and press to the edge. Prick the base several times with a fork. Spoon in the ricotta filling and cover with asparagus tips. Bake the quiche in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 25 minutes. Cover after 15 minutes if necessary.

3. 3

   Roll out the dough and cut out round circles (approx. 12 cm Ø). Place the dough in the moulds (approx. 10 cm Ø) and press to the edge. Prick the base several times with a fork. Spoon in the ricotta filling and cover with asparagus tips. Bake the quiche in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 25 minutes. Cover after 15 minutes if necessary. In the meantime, roast the almonds in a pan without fat until golden brown, remove. Sprinkle quiche with almonds and garnish with fresh herbs

Nutrition Facts

KCAL
400 kcal

CARBS
27 g

FATS
26 g

PROTEINS
13 g