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Asparagus, ricotta and prosciutto quiche

Name: Asparagus, ricotta and prosciutto quiche recipe
Prep time: 40 min
Cook time: 120 min
Total time: 160 min
Yield: 8
Ingredients: 1 tbs extra virgin olive oil; 1 leek (white part only), thinly sliced; 3 thin slices prosciutto, chopped; 6 eggs, lightly beaten; 1/3 cup (80ml) milk; 200g fresh ricotta, crumbled; 60g finely grated pecorino, plus extra to serve; 1 bunch asparagus, thinly sliced; Thinly sliced spring onion (bulb attached), to serve; Flat leaf parsley, to serve; Baby parsley, to serve; Mint, to serve; 1 2/3 cups (250g) white spelt flour; 100g cold unsalted butter, chopped; 1 egg yolk; 2 tbs thyme leaves; 1 tbs apple cider vinegar

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Asparagus, ricotta and prosciutto quiche

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by Phoebe Wood

Oct 01, 2017

Seasonal spring vegetables teamed with fresh eggs make the perfect filling for a nourishing spelt quiche.

1 tbs extra virgin olive oil
1 leek (white part only), thinly sliced
3 thin slices prosciutto, chopped
6 eggs, lightly beaten
1/3 cup (80ml) milk
200g fresh ricotta, crumbled
60g finely grated pecorino, plus extra to serve
1 bunch asparagus, thinly sliced
Thinly sliced spring onion (bulb attached), to serve
Flat leaf parsley, to serve
Baby parsley, to serve
Mint, to serve

Thyme and spelt pastry

1 2/3 cups (250g) white spelt flour
100g cold unsalted butter, chopped
1 egg yolk
2 tbs thyme leaves
1 tbs apple cider vinegar

Method

1.

For the pastry, place flour and a pinch of salt in a bowl. Using your fingers, rub in butter until it resembles coarse crumbs. Add egg yolk and thyme. Combine vinegar and 1/4 cup (60ml) water in a jug with 4 ice cubes. Drain, then fold into flour mixture until it forms a shaggy dough. Enclose in plastic wrap and chill for 2 hours.
2.

Preheat oven to 200°C.
3.

Roll out pastry on a lightly floured work surface to 3mm thick and use to line a 24cm fluted ceramic dish, trimming excess. Line with baking paper and fill with pastry weights. Bake for 25 minutes or until light golden. Remove weights and paper, and bake for a further 20 minutes or until base is cooked.
4.

Heat oil in a frypan over medium-low heat. Add leek and prosciutto, and cook, stirring, for 10 minutes or until softened. Transfer to a bowl and set aside to cool.
5.

Whisk egg, milk and cheeses in a bowl until smooth. Season. Stir in leek mixture, pour into pastry case and scatter with asparagus. Bake for 1 hour or until just set.
6.

Cool slightly, then scatter with onion, parsley and baby parsley and mint to serve.