Quiche with smoked ham and asparagus
This simple recipe is inspired by the french cuisine and made of delicious South Tyrolean ham and fresh asparagus
- Preparation time: 00:45 h.
- Persons: 6
- 1 pack puff pastry (for a 22–24 cm flan tin )
- 150 g smoked ham, diced
- 200 g green asparagus
- 100 g ricotta
- 3 eggs
- 100 ml cream
- 1 tsp butter
- salt and pepper
In a frying pan, sauté the smoked ham in butter. Cut off the asparagus tips and reserve. Now add the rest of the spears cut into short lengths. Remove from the heat when the asparagus is still al dente. Season with salt and pepper. Place the puff pastry in a flan tin (or in single portion moulds). Make sure you also cover the sides of the tin. Make holes in the base with a fork, before spreading the smoked ham, asparagus and ricotta on the pastry. Whisk the eggs with the cream and a pinch of salt. Pour into the flan tin and decorate with the asparagus tips. Bake for 30 minutes in an oven pre-heated to 165 °C. Serve cold or lukewarm. Preparation time: 40 minutes.
A special tip:You can also make the puff pastry yourself: 150 g flour, 75 g butter, 5 tbsps cold water and salt. Mix everything together quickly and then leave in the refrigerator for ½ hour. Wine recommendation: South Tyrolean Lagrein Rosé
Source (German brochure): 30 Lieblingsgerichte aus Südtirol (Autonome Provinz Bozen)