ASPARAGUS, RICOTTA & PROSCIUTTO QUICHE

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    ASPARAGUS, RICOTTA & PROSCIUTTO QUICHE

    Fresh asparagus, savory ricotta and prosciutto teamed up with fresh eggs make for a delicious and easy crispy quiche.
    Total Time2 hrs 40 mins
    Course: Breakfast, brunch, dinner
    Cuisine: International
    Keyword: asparagus, quiche
    Servings: 8

    Ingredients

    • 1 tbs olive oil
    • 1 leek, white part only, thinly sliced
    • 3 slices prosciutto, chopped
    • 6 eggs lightly beaten
    • 1/3 cup milk
    • 1 cup ricotta, crumbled
    • 1/4 cup pecorino, finely grated, plus more to serve
    • 1 bunch asparagus, thinly sliced
    • 1 scallion, thinly sliced
    • italian psrsley (garnish)
    • mint (garnish)
    • Sel Magique Spicy Blend, to taste
    • 1 Puff pastry, frozen

    Instructions

    • Preheat oven to 400 degres f
    • Place pastry in a buttered ceramic dish, trimming excess. Line with baking paper or foil and fill with pastry weights (dried beans work as a substitute). Bake for 25 minutes or until light golden. Remove weights and paper, and bake for a further 20 minutes or until base is cooked.
    • 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.
    • Whisk egg, milk and cheeses in a bowl until smooth. Season with a dash of Magique. Stir in leek mixture, pour into pastry case and scatter with asparagus. Bake for 1 hour or until just set.
    • Cool slightly, then scatter with onion, parsley and baby parsley and mint to serve. Enjoy!

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