How do you keep quiche with asparagus, ricotta and lemon?

Name: Quiche with asparagus, ricotta and lemon
Cook time: PT1h20 + 55 in the oven M
Total time: PT1h20 + 55 in the oven M
Yield: 1 quiche
Ingredients: Dough; 250 g flower; 110 g cold butter in cubes; 60 ml of cold water; pinch; 1 tablespoon rosemary or thyme, finely chopped; Filling; 250 g ricotta; 500 g asparagus large, white or green; 1 lemon; pepper and salt; nutmeg; 3 eggs; 80 g grated Parmesan cheese; baking tin 28 cm diameter

To keep your quiche with asparagus, ricotta and lemon optimally, you can follow the following steps: let it cool down completely: make sure the quiche has completely cooled to room temperature before you keep it. This prevents condensation within the storage packaging, which can affect the texture of the crust. Packaging airtight: wrap the quiche or the leftovers tightly in plastic wrap or aluminum foil. You can also use an airtight container that is large enough to place the quiche. Make sure that as little air as possible can be added to prevent dehydration and odor merit of other foods in the refrigerator. Store in the refrigerator: Place the well -packaged quiche in the fridge. In the fridge, the quiche usually stays good for 3 to 4 days. Freezing for longer shelf life: if you want to keep the quiche longer, you can also freeze it. If necessary, cut the quiche into portions and pack each portion separately, so that you can easily defrost the required quantity later. The quiche can be kept for about 2 months in the freezer. Warm up: To warm up the quiche again, it is best to place it in the oven at 175 ° C until it is warm through and through. This helps to get the crust crispy again. When the quiche comes out of the freezer, it is advisable to first defrost it in the fridge before you warm it up. By following these steps, you ensure that your quiche with asparagus, ricotta and lemon stays fresh and tasty for as long as possible.

Quiche with asparagus, ricotta and lemon

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1h20 + 55min in the oven

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Ingredients

What do you need?

Quantity: 1 quiche

Dough
250 g flower
110 g cold butter in cubes
60 ml of cold water
pinch
1 tablespoon rosemary or thyme, finely chopped

Filling
250 g ricotta
500 g asparagus large, white or green
1 lemon
pepper and salt
nutmeg
3 eggs
80 g grated Parmesan cheese

baking tin 28 cm diameter

Dough
250 g flower
110 g cold butter in cubes
60 ml of cold water
pinch
1 tablespoon rosemary or thyme, finely chopped

Filling
250 g ricotta
500 g asparagus large, white or green
1 lemon
pepper and salt
nutmeg
3 eggs
80 g grated Parmesan cheese

baking tin 28 cm diameter

Preparation method

How do you make this?

Put all the ingredients of the crust dough in a cutter and mix briefly until it is connected. Make a round flat ball between two baking papers and let it set for 1 hour. Remove from the fridge. Let it rise for 10 minutes and roll out to a thickness of 2 to 3 centimeters. Preheat the oven to 190 ° C.

Push the dough into a cake pan. Cover with baking paper and pour baking pearls or beans on top. Even if you use ready-made puff pastry or crust dough, which is also very okay, you have to take this step. First "blind baking", that's the name of. Bake for 25 minutes at 190 ° C and let cool.

With white asparagus you peel them and cut 1 centimeter from the bottom. With green asparagus you only cut the bottom, you don't have to peel it. Wild asparagus you can simply rinse and dry.

Place the asparagus on an oven plate and sprinkle with olive oil, season with salt and pepper.

Roast for 20 minutes at 190 ° C (the taste then becomes more intense and the moisture reduces).

Beat the ricotta with the eggs, the Zeste of Citroen and half of the Parmesan cheese. Season with salt and pepper and nutmeg. Pour out on the fried crust dough.

Place the asparagus on it, sprinkle the Parmesan cheese over it.

Bake for 30 to 35 minutes at 180 ° C, depending on the depth of your shape.

Let it cool down before eating the quiche.

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