Spring vegetable quiche

Spring vegetable quiche

4 persons
20 minutes
25 minutes
30 minutes
Olive oil or Olives used : Aix-en-Provence PDO

Tips and tricks

The tips and tricks of Annelyse : it’s important to keep the dough in the fridge for some minutes, it will be crispy and won’t get smaller in the mold during baking.


  • For the dough :
  • 200g flour
  • 4 tbsp (60ml) traditional olive oil
  • 1 small egg
  • 1 big pinch of salt
  • 2 to 3 tbsp cold water (if necessary)
  • For the topping :
  • 250g ricotta
  • 50g grated Parmesan cheese
  • 2 eggs
  • 2 tbsp intense olive oil (Nîmes PDO for example)
  • Leaves of a mint branch
  • 50g fresh peas
  • 50g baby spinaches
  • 1 fresh onion
  • 400g green asparagus
  • 20g slivered almonds
  • Salt, pepper
  • Prepare the dough : blend together flour and salt, add the olive oil and the egge in the middle. Blend quickly and add water if necessary, just enough to get a dough ball. Roll the dough to garnish a pie plate. Keep in the fridge for 30 min.
  • Mix the ricotta, Parmesan cheese, eggs, salt and pepper. Add peas, baby spinaches, mint and sliced onions. Blend well.
  • Cut the hard part of asparagus, cut into small pieces the rest of the asparagus until 5cm of the top. Add the pieces of asparagus (except the top) to ricotta. Put this mixture on the dough.
  • Cut the top of asparagus in half, decorate the pie of them (put them in the cream) and spread the slivered almonds. Cook for 25min int the oven to 180°C.

Web site : annelysecuisine.fr

Thanks to Annelyse Chardon

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