Asparagus and goats cheese quiche

    1 hour 20 min

    A crunchy buttery base and a creamy filling make the perfect balance for a tasty spring quiche. Serve as starter or as a main dish.


    2 people made this

    Ingredients
    Serves: 8 

    • For the base
    • 180g wholemeal heat flour
    • 70g wholemeal spelt flour
    • 220g butter, frozen
    • 1 teaspoon salt
    • 120ml ice water
    • For the filling
    • 1 tablespoon extra virgin olive oil
    • 400g thin asparagus tips, cut in 5 to 6cm pieces
    • 150g goats cheese
    • 250g ricotta cheese
    • 2 eggs
    • 1 teaspoon tarragon, finely chopped
    • 1 lemon, juiced
    • 1 pinch fennel fronds, finely chopped
    • salt and pepper, to taste

    Method
    Prep:25min  ›  Cook:55min  ›  Ready in:1hr20min 

      For the asparagus

    1. Preheat the oven grill to high and move the top rack to 10 to 15cm from the grill. Line a baking dish with greaseproof paper.
    2. Place the asparagus in a bowl and toss with oil and salt. Spread on the prepared baking dish and grill until browned, 5 to 6 minutes, turning it a couple of times.
    3. For the base:

    4. Preheat the oven to 180 C / Gas 4. Grease and line a 23 or 25cm tart tin with parchment paper.
    5. Mix the 2 flours in a bowl. Using a grater with large holes, grate the frozen butter into the bowl. Add salt and ice water and work quickly to form a sticky ball.
    6. Roll out the mixture to disk and line the bottom and sides of the tin. Cover with a foil, and spread some uncooked beans.
    7. Blind bake for 15 minutes. Remove the foil and the beans and bake for 10 minutes longer. Remove from oven.
    8. Bring the oven to 200 C / Gas 6.
    9. For the filling

    10. In a bowl mix goats cheese and ricotta and work well with a fork until creamy. Add eggs, salt, pepper, terragon, lemon juice and fennel fronds.. Mix well then pour on the base. Add the asparagus on top.
    11. Bake in the preheated oven unti the filling is set, 20 to 25 minutes. Remove from oven and cool 10 minutes before serving. Serve hot or room temperature.

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