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Written by Jackie Miller
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Sunday, 22 April 2007 |
Recipe newsletter 16th May
Another way to cook English asparagus shock horror. The good news is the season is short so the last one for this summer. I wanted to pass on this quiche recipe because all my guests, even the stalwart carnivores, have been so complimentary. It can be made a couple of days in advance and served with new potatoes and a salad is an excellent supper dish for your guests.
Asparagus Lemon and Ricotta Cheese Quiche
Ten generous slices (half recipe if serving fewer numbers).
500g. short crust pastry (or use own recipe for homemade short crust)
4 eggs plus one egg yolk
400ml double cream
2 lemons zest only
2 bunches 250g. Of asparagus
5oz. Ricotta cheese
Small handful of mint leaves chopped
Sea Salt and Black Pepper to taste.
Roll out pastry on lightly floured surface and cut out a circle approx. 35cm. Pick up pastry on rolling pin a place in 27cm deep loose-bottomed tart-tin. Prick base with fork, cover with cling film and put in fridge of at least 40 minutes.
Heat oven to 180C/ gas 6. Put tart in oven and bake blind for 10 to 15 minutes, remove baking parchment, glaze tart with beaten egg (one egg) and cook for another 5 to 8 minutes until pastry is golden and crisp. Allow to cool
Reduce oven to 160C/ gas 4 whisk remaining eggs; pour in the cream and lemon zest and whisk until well combined. Add salt and pepper to taste and pour into jug. Add this to the tart case arranging the asparagus spears which have been trimmed on top.
Put teaspoonfuls of ricotta cheese over tart and sprinkle with chopped mint. Place carefully in oven and cook for approx. 30mins. Until just set. Leave to cool for at least 12 minutes before serving warm or at room temperature.
Don’t forget to save a slice for yourself and your nearest and dearest. Enjoy.
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