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Ricotta, Asparagus, Pesto Quiche // Fork in the Kitchen

Ricotta, Asparagus, Pesto Quiche


  • Author: Fork in the Kitchen
  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Total Time: 1 hour
  • Yield: 8 slices 1x

Description

Ricotta, Asparagus, Pesto Quiche – flakey, buttery crust filled with savory spring pesto flavors, asparagus, and creamy ricotta.


Scale

Ingredients

CRUST:

  • 1½ cups + 2 Tablespoons all-purpose flour
  • 1 teaspoon kosher salt
  • 1 stick unsalted butter, cold and cubed
  • 57 Tablespoons ice water

QUICHE:

  • 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)

Instructions

CRUST:

  1. Sift together flour and salt. Cut in cold butter using a pastry blender or hands until small pea-sized crumbles form.
  2. 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.
  3. 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.
  4. 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.

QUICHE:

  1. 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.
  2. Whisk together eggs, half-and-half, ricotta, pesto, salt.
  3. Spread asparagus mixture evenly on bottom of crust. Pour egg mixture into crust with asparagus. Sprinkle parmesan evenly on top.
  4. Bake for 35-40 minutes, until edges are set and middle jiggles just slightly.

Notes

*I highly recommend using pie weights or dried beans to weigh down your crust. I’ve had much better turnouts doing it this way. Buy the cheapest bag of dried beans and you’ll be able to reuse them for many quiches to come!

  • Category: Breakfast
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