This Wild Asparagus Quiche is extremely simple to make if you can get hold of some wild asparagus and it will taste divine!
Those asparagus grow spontaneously in the countryside and are a rare find especially around spring time.
If you cannot find the wild thin ones, some regular organic asparagus will do just fine. Just make sure you do slice them finely to reach the perfect tenderness during baking.
Ingredients 4/6 people:
1 bunch wild Asparagus (300/400 gr)
1 whole Egg plus 2 extra Egg Yolks
300 gr Sheep Ricotta
4 generous tablespoons of Parmesan
Salt to taste
EVO Olive Oil
1 Brisè ready rolled pastry base or if you like a vegan quiche pastry base
Switch a ventilated oven on at 200° C.
Wash and trim the asparagus, breaking the stalk where it’s really tender. Discard the bottom ends.
Slice them in litte 1/1.5 cm chunks, leaving just a few whole ones to use as a decoration on top.
In a bowl whisk the ricotta cheese with a fork giving it a creamy consistency, add the eggs, the parmesan and the salt. Keep whisking until fluffy and smooth.
Add the chopped asparagus and mix well.
Unfold the pastry onto a 26/28 cm pie dish, spoon the mixture and level it with a fork.
Decorate it with the whole asparagus, season with a good extra sprinkle of parmesan and a drizzle of Olive oil.
Fold the pastry edges over and bake for 20/25 minutes until golden brown.
This post is also available in: Italian