This simple and wholesome quiche is light, flavoursome and a perfectly versatile dish for lunch, brunch and simply served with salad any time of the year. It can be served cold or wrapped in a towel once removed from the oven to take with you to a picnic. The base is crispy and with an earthly flavour only achieved with the combination of olive oil and spelt.
A little trick, the ricotta and milk are blended together to make an exceptionally smooth consistency. This helps for the end result of the filling to be exceptionally light and fluffy. Asparagus tends to be in-season in spring, but these days produce is available all year round so I don’t see any reason why not to make this whenever you feel like it.
If you don’t have time to make the base, I recommend using Pampas Light Shortcrust Pastry with 25% reduced fat.
Baking Ready-made Shortcrust Pastry Blind
Simply allow the shortcrust pastry to thaw, covered under a towel. Butter the base of your quiche dish, press the pastry firmly down to form a snug fit with the dish. Simply pierce holes into the pastry with a fork and bake for 15 minutes at 180 degrees Celsius. Doing so ensures your base is not soggy. Alternatively, fill the pastry case with a round of baking paper and add dried beans to weigh it down. Bake for 15 minutes, then carefully remove the paper and beans and cook the pastry for 5 more minutes.
A simple and wholesome quiche made with an olive oil and spelt base, ricotta cheese, egg, sweet potato and asparagus filling.
Shortcrust Pastry Base
- 250g spelt flour or plain wholemeal flour
- 1/2 cup icy cold water
- dash of salt
- 1 tablespoon fresh finely chopped parsley
- 1/4 cup olive oil
Ingredients for the Filling
- 200g ricotta
- 1/2 cup Grated Cheddar Cheese or Swiss Gruyere Cheese
- 4 eggs
- 80g milk
- 100g cubed steamed sweet potato apx 1-2 cm -still firm
- 1 bunch asparagus
- 4 tablespoons Self-Raising Flour
- 1 teaspoon nutmeg
- 1 shallot chopped finely
Prepare the Quiche Pastry Base
- Measure out the oil and water, and mix together.
- Combine the flour, salt and parsley in a mixing bowl, form a well and add the oil and water into the well. Stir the wet and dry ingredients together with a fork starting from the middle of the well going outwards.
- Tranfer to a work surface and knead until the dough comes together in a smooth ball.
- An easy way to roll the dough out and not worry about the dough sticking to the work surface is roll out the dough over a sheet of baking paper. When you have the desired size, flip it over the quiche dish or tart case.
- Line the pan neatly, trim the edges either with a knife or by rolling the rolling pin over the edges. Fold the edges over a little if you like. Pierce the lined pastry with a fork.
- Keep the remainder dough, and cut shapes, for decoration as per the picture. This is optional.
- Preheat the oven to 180 degrees Celsius and bake for 15 minutes.
Preparing the Quiche filling
- In a blender, add the milk, eggs, cheese, nutmeg, and flour. Blend well, until a smooth consistency is achieved.
- Brown the shallot and sweet potato in a teaspoon of olive oil - set aside. In the same pan lightly cook the asparagus on each side. It should still be firm.
- Mix the shallot into the egg mixture.
- Pour the blended egg mixture over the blind-baked base.
- Bake for 10 minutes in a moderate oven, then neatly arrange the asparagus over the top. Adding the asparagus in this delayed manner ensures the asparagus doesn't sink to the bottom.
- Bake for a further 30-35 minutes, or until the top is golden brown and the filling is domed. It will flatten a little when the quiche is removed from the oven.
- Serve the quiche warm, or at room temperature perhaps with a salad on the side.
If you don't have time to make the base, I recommend using Pampas Light Shortcrust Pastry with 25% reduced fat.
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