As usually, for this quiche I prepared my home made shortcrust pastry (see the recipe here), but if you are in a hurry you can use the frozen one. It will even more quicker and easier to prepare this delicious quiche with asparagus and speck. And if you don't find speck, you can substitute with ham, pancetta, mortadella or...salmon!
1 roll of shortcrust pastry
2 eggs
1 bunch of asparagus (450 gr)
80 gr speck
250 gr ricotta
100 ml milk
1 small onion, thinly chopped
salt, pepper
olive oil
Preparation
1. Prepare the shortcrust pastry and let it rest for 30 minutes in the fridge. Otherwise: use the ready made pastry from the supermarket.
2. Peel the asparagus and remove the bottom part. Wash under cool running water and cook in boiling water for 7/10 minutes until al dente (place some water in a large pan - the amount just necessary to cover the asparagus- and add the asparagus when the water boils).
Tip: the best way to cook asparagus is to steam them upright, possibly in an asparagus steamer, a pot that is tall and narrow with a basket to easily extract the asparagus and a lid that closes well. More information on how to perfectly cook asparagus can be found here).
3. Preheat the oven to 180 degrees.
4. Cut the asparagus in pieces about 1 cm length, leaving the tips longer. Set the tips aside. Heat to spoons of olive oil in a pan and add the thinly chopped onion. Saute for a few minutes then add the asparagus, season with salt and pepper and let cook just for two minutes. Let cool.
5. In a large bowl, beat the eggs with ricotta and milk until smooth. Season with salt and pepper. Cut the speck into thin strips and add 3/4 of it to the mixture. Add also the asparagus (but not the tips, that will be used for decorating). Stir well.
6. Unroll the shortcrust pastry onto a baking pan lined with parchment paper. Pour the mixture on the pastry and decorate with asparagus tips and the remaining speck.
7. Bake for about 45 minutes until golden on the top.
8. Buon appetito!
No comments:
Post a Comment