Asparagus, ricotta and minted pea quiche.

A lite bite good for anytime of the day!


  • Shortcrust pastry

  • 150g ricotta

  • 150g grated gruyere cheese

  • 12 Asparagus tips

  • 150g Peas

  • Mint

  • Thyme

  • 6 eggs

  • Salt & Pepper


  1. Blind bake the shortcrust pastry for around 10-15 mins on 180 degrees celsius

  2. Combine the eggs, ricotta, gruyere cheese, thyme, salt & pepper in a bowl

  3. Cut the asparagus into small pieces and add to the egg mixture

  4. In a pan simmer so water and add the peas and a few sprigs of mint. Cook for 3-4 minutes

  5. Reserve some of the minted water (3 tbsp) and drain the peas

  6. When cooled add the reserved mint water and peas to the egg mix and combine

  7. Pour the egg mixture into the pastry case and cook for 40 mins or until golden brown

Serve with a salad

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