Asparagus, ricotta and minted pea quiche.
A lite bite good for anytime of the day!

Ingredients
Shortcrust pastry
150g ricotta
150g grated gruyere cheese
12 Asparagus tips
150g Peas
Mint
Thyme
6 eggs
Salt & Pepper
Method
Blind bake the shortcrust pastry for around 10-15 mins on 180 degrees celsius
Combine the eggs, ricotta, gruyere cheese, thyme, salt & pepper in a bowl
Cut the asparagus into small pieces and add to the egg mixture
In a pan simmer so water and add the peas and a few sprigs of mint. Cook for 3-4 minutes
Reserve some of the minted water (3 tbsp) and drain the peas
When cooled add the reserved mint water and peas to the egg mix and combine
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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