Ricotta, Asparagus, Pesto Quiche – flakey, buttery crust filled with savory spring pesto flavors, asparagus, and creamy ricotta.
Whoa guys, it’s May. That means it’s almost officially summer, which means longer nights, warmer days, lots of beach time, and summer cocktails on my deck as the sunsets.
It also means lots of vegetarian brunch recipes. Cause when the sun wakes you up early enough to make quiche, what else would you want to be doing?! And don’t tell me you forgot about Mother’s Day in May. But even if you did, or if you’re still trying to decide what would make mom’s day perfect, this quiche is it.
It’s exactly what my mama wants on her Mother’s Day menu (she said it herself!), and even though I won’t be able to be with her next week, I’ll get my mama hugs in at the end of the month and will gift her with this quiche then. It is totally gift worthy, promise. The best of the homemade gift world indeed.
Ricotta, Asparagus, Pesto Quiche has that perfectly flaky crust you’ll find in the best of quiches, taken from my Mediterranean Quiche recipe. There’s not one component of this dish that overpowers the other; ricotta and pesto are whisked together with the eggs and half-and-half, which means with every forkful you’ve got creamy, basil-y perfection with bite-sized asparagus.
If you really want to impress mom, serve a Fennel and Citrus Salad on the side. She’ll be blown away, and we won’t even have to tell her how easy it was for you to pull off. You can also make your own pesto – favorite child status right there.
Do you have any special Mother’s Day traditions? As with any good celebration with my family, it all revolves around food.
Check out these other recipes for more breakfast inspiration!
Ricotta, Asparagus, Pesto Quiche
- 1½ cups + 2 Tablespoons all-purpose flour
- 1 teaspoon kosher salt
- 1 stick unsalted butter, cold and cubed
- 5-7 Tablespoons ice water
- 2 Tablespoons butter
- 1/2 cup yellow onion, diced
- 2 garlic cloves, minced
- 1 bunch of asparagus, chopped to bite-size
- 5 eggs
- 1/2 cup half-and-half
- 3/4 cup ricotta
- 1/3 cup basil pesto
- 1 teaspoon sea salt
- 1/2 cup parmesan, freshly grated (optional)
- Sift together flour and salt. Cut in cold butter using a pastry blender or hands until small pea-sized crumbles form.
- Slowly pour in ice water until dough just comes together, starting with 4-5 Tablespoons and adding more as needed. Depending on the temperature and humidity, you may need more/less. Do not overwork the dough.
- Form dough into a round disk shape and wrap in plastic wrap. Refrigerate for at least 1 hour or up to 1 day. Once dough is chilled, place disk on lightly floured surface. Roll dough out to an 11 inch circle.
- Preheat oven to 375°. Place dough in a 9-inch pie pan. Trim edges and crimp if desired. Line crust with parchment paper and fill with pie weights or dried beans.* Bake for 10-12 minutes until edges are slightly golden brown. Remove and set on wire rack to cool while you prepare the quiche.
- In a large skillet, melt butter over medium-high heat. Add onion and garlic, sautee for 1-2 minutes. Add asparagus and continue to sautee for 2-3 minutes. Remove from heat and let cool slightly.
- Whisk together eggs, half-and-half, ricotta, pesto, salt.
- Spread asparagus mixture evenly on bottom of crust. Pour egg mixture into crust with asparagus. Sprinkle parmesan evenly on top.
- Bake for 35-40 minutes, until edges are set and middle jiggles just slightly.
Disclaimer: The nutritional information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.
If you make this Ricotta, Asparagus, Pesto Quiche be sure to take a pic and hashtag it #FORKINTHEKITCHEN, or leave a comment below. I’d love to see what you cook!