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Asparagus, Peas, And Ricotta Quiche
Prep Time
20 mins
Cook Time
50 mins
Chill Time:
30 mins
Total Time
1 hr 40 mins
 
Course: Side Dish
Cuisine: French
Servings: 8
Ingredients
  • 1 pie dough
  • all-purpose flour for dusting/rolling out the pie dough
  • 5 eggs
  • 1 cup milk
  • 1 tablespoon Maille Dijon Original Mustard
  • 2 green onions sliced
  • ⅓ cup grated Parmesan
  • salt and pepper to taste
  • 15 asparagus spears trimmed and cut into 1-inch pieces
  • ½ cup frozen peas defrosted
  • ½ cup ricotta cheese
  • 1 egg beaten (for egg wash)
Instructions

  1. On a lightly floured surface, roll out the dough to ¼- to ⅛-inch thick. Transfer the dough to a pie dish. Tuck the excess overhang of dough under itself. Use your fingers to create a fluted shape or simply use a fork to crimp the edges. Poke the base of the crust with a fork a few times. Chill the dough in the refridgerator 30 minutes.

  2. Preheat the oven to 425F.

  3. Line the pie crust with parchment paper and pie weights. Place into the oven and bake for 15 minutes. Remove the parchment paper and pie weights and bake for 5 more minutes. Let the pie crust slightly cool.
  4. Reduce the oven temperature to 375F.
  5. In a large bowl, whisk together the eggs, milk, Maille Dijon Original Mustard, green onions, and Parmesan. Season with salt and pepper, to taste.
  6. Arrange the asparagus and peas in an even layer in the crust. Dollop the ricotta evenly over the asparagus and peas.

  7. Pour the custard carefully over the asparagus, peas, and ricotta. Brush the edges of the quiche with the beaten egg.

  8. Transfer the quiche to the oven and bake until the crust is golden brown, and the edges of the custard look set, 30 to 35 minutes. Serve the quiche warm or at room temperature.