Asparagus and Mortadella Quiche Recipe
Category: Savory Pies
Servings: 8
Ingredients:
| Ingredient | Quantity |
|---|---|
| Butter | 100g |
| All-purpose flour (00) | 200g |
| Water | 70g |
| Thyme | 2g |
| Fine salt | 2g |
| Asparagus | 500g |
| Mortadella (Italian sausage) | 150g |
| Ricotta cheese | 250g |
| Shallot | 35g |
| Whole milk | 250g |
| Eggs | 3 |
| Grana Padano cheese (DOP) | 80g |
| Extra virgin olive oil | 30g |
| Ground black pepper | 1g |
| Fine salt | 2g |
Instructions:
Step 1: Prepare the pastry
- Begin by preparing the pastry dough. In a food processor, combine sifted flour and cold butter cut into pieces. Blend until the dough becomes smooth and elastic.
- Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 40 minutes.
Step 2: Prepare the asparagus
- While the dough is chilling, prepare the asparagus. Rinse the asparagus under cold water and peel the stalks with a vegetable peeler.
- Tie the asparagus together with cooking string and cook them in a pot of salted cold water for about 15 minutes, using an asparagus cooker if available.
- Once cooked, cut 3-4 asparagus stalks in half lengthwise for decoration. Slice the remaining asparagus into thin rounds, keeping the tips aside for later decoration.
Step 3: Cook the shallots and asparagus
- Finely chop the shallot and sauté it slowly in a non-stick pan with olive oil until soft.
- Add the asparagus rounds to the pan and cook for 3-4 minutes to infuse the flavors.
Step 4: Prepare the filling
- While the asparagus is cooking, dice the mortadella into small cubes.
- In a large mixing bowl, whisk together ricotta and milk until smooth. Add the beaten eggs and stir to combine.
- Add the diced mortadella to the ricotta mixture and season with salt and black pepper.
Step 5: Assemble the quiche
- After the dough has rested, roll it out on a lightly floured surface into a circle that fits a 24 cm (9.5-inch) ceramic tart pan.
- Grease the tart pan with butter and gently press the dough into the bottom and sides.
- Pour the ricotta and mortadella filling into the crust and smooth it out with a spatula.
- For decoration, place the asparagus halves (cut side up) on top, creating a diamond-shaped pattern. Scatter the reserved asparagus tips across the surface as a finishing touch.
Step 6: Bake the quiche
- Fold the edges of the pastry inward to form a neat border around the filling.
- Brush the asparagus with a little extra virgin olive oil to enhance their color and flavor.
- Bake the quiche in a preheated oven at 180°C (350°F) for approximately 40-45 minutes, or until the filling is set and the top is golden brown.
Step 7: Serve and enjoy
- Allow the quiche to cool slightly before serving. Slice and enjoy a savory, hearty dish that is perfect for any occasion!
This Asparagus and Mortadella Quiche is a perfect combination of creamy ricotta, savory mortadella, and tender asparagus, all encased in a flaky, buttery crust. A delightful choice for brunch, lunch, or dinner, this quiche brings a fresh and rich flavor that everyone will love!
