RECIPE | Asparagus, pea & ricotta quiche

Serves: 4-6

Crust:

180g (1½ cups) cake flour

60ml (4 tbsp) Parmesan cheese, finely grated

80ml intense-style local olive oil, plus extra to serve

1 large egg

45ml (3 tbsp) cold water

Salt and freshly ground black pepper

Filling:

200g asparagus, blanched

250ml (1 cup) cooked peas

80ml (1/3 cup) mange tout, thinly sliced

1 spring onion, finely chopped

125ml (½ cup) plain yoghurt

125ml (½ cup) ricotta plus extra to serve

60ml (4 tbsp) milk

2 large eggs

Salt and freshly ground black pepper

A handful of basil leaves, to serve

Method:

1. Preheat oven to 200°C.

2. Treat a 12 x 34cm quiche tin with non-stick cooking spray.

3. Sift the flour and add the cheese. Combine the olive oil, egg, water and seasoning and add to the flour; bring together with your hands.

3. Roll the pastry out, then line the tin with it. Trim the edges.

4. Use a fork to prick the pastry; add a sheet of baking paper on top and fill with baking beans or rice.

5. Blind bake the crust for 10 minutes.

6. Remove the baking paper and beans/rice and bake for a further 10 minutes.

7. Remove the crust from the oven.

8. Turn the oven down to 180°C.

9. Toss the veggies together and spoon into the baked pastry case.

10. Place the yoghurt, ricotta, milk, eggs, salt and pepper in a food processor and blend until smooth.

11. Pour the yoghurt mixture over the vegetables and bake for 25 minutes until the custard is set.

12. Allow to cool for at least 10 minutes before cutting.

13. Scatter extra crumbled ricotta on top, add a generous drizzle of olive oil and garnish with basil.