Asparagus and ricotta quiche without cream

Ingredients

For 1 serving

• Shortcrust pastry50 g
• Asparagus150 g
• Part-skim ricotta80 g
• Eggs1
• Parmigiano Reggiano10 g
• Lemon zest2 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, eggs,

In season: April – June

Method

1. Preheat the oven to 180 °C (conventional) and put a small pan of water on to boil. Wash the asparagus, snap off the woody base (it breaks naturally where the stalk turns tender) and peel the lower part if it's stringy.
2. When the water boils, salt it and cook the asparagus for 4 minutes, until tender but still firm. Drain, set the tips aside and slice the stalks into rounds.
3. Line a 12 cm tin with the shortcrust pastry, trim the edges and prick the base with a fork.
4. In a bowl mix the light ricotta with the egg, grated Parmigiano Reggiano, grated lemon zest, salt, black pepper and the sliced stalks.
5. Pour the filling into the pastry case, level it and arrange the asparagus tips on top.
6. Bake at 180 °C for 25 minutes, until the filling is set and the pastry golden at the edges. Let it cool for 5 minutes before unmoulding.