Spring quiche with asparagus and ricotta

 Hello guys! I need to confess, I’m loving quiches and can eat it anytime: for lunch, dinner and simply whenever I’m hungry. I was browsing the net the other day, looking at various beautiful green salads with lots of leaves and spring vegetables, when I realised that I haven’t prepared or even tried somewhere a quiche with asparagus. In cafes  asparagus is most of the time served as a side dish or part of a salad. So, I was feeling very excited to make a quiche with beautiful asparagus! While soft and buttery crust was chilling in a fridge, I was wondering about the filling: to use asparagus alone or add something else, use only double cream, or probably add  some nice cheese in it.. So many ideas, so little time. Finally, I used double cream along with ricotta, that by a lucky chance was in the fridge, plus I threw a handful of frozen peas in.Milkandbun
 Can’t describe how good it was! Flaky, buttery, aromatic crust holds beautifully yellow custard-ish filling. Delicious!
I was enjoying it with a cup of milky tea. You can serve it with some lettuce-cucumbers salad on side. Milkandbun

Spring quiche with asparagus and ricotta

  • Servings: 6-8
  • Difficulty: moderate
  • Print
What You’ll Need
200g plain flour
100g cold butter, cubed
1 medium egg, cold from the fridge
1/3 tsp salt
1-2 tbsp ice-cold water, if needed
250g ricotta
2 large eggs
100g 35% whipped cream (or double cream)
baby/young asparagus 
a handful of peas (frozen)
S&P to taste
How to Make It
Crust. Put flour, salt and butter in a big bowl. Quickly rub ingredients together until coarse breadcrumbs (or use food processor). Add egg and mix until the dough is formed. Pour in water if needed. Cover and refrigerate for 30 minutes or overnight. You can keep the pastry in a fridge up to 3 days.
Roll out 3-4mm thick dough to fit your baking tin. Bake blind in preheated 200C oven for 20 minutes, then without weights for 10 minutes.
Filling/Assembling. Whisk ricotta with eggs, add cream and season to taste. Arrange vegetables, pour the egg mixture over veggies. Sprinkle with freshly ground pepper, if desired. Bake in 180C preheated oven for 35 minutes or until the filling is set. 
Let the quiche slightly cool in the tin, then carefully transfer to the serving plate to wooden board, slice and serve.


  1. lindaravello says:

    I love quiches also, this square one looks lovely and I like the inclusion of ricotta, I am going to make this next week as asparagus is abundant at the moment, thanks for posting x

    • milkandbun says:

      Hello Darlene! I hope. you prepared a quiche and enjoyed it as much as I did. It tastes also good with only peas (tasted by me), and another idea – you can throw in some cooked ham if have it in the fridge (and of course if you consume that).
      Have a nice day!

    • milkandbun says:

      Thanks so much! It’s so nice to know that someone else enjoys my photos (besides myself.. haha). I truly enjoy the food photography, even though I don’t have much time for the shooting now (while raising the little one). 🙂

  2. Oh gosh, that is one crazy good looking quiche and the photos are amazing! It sounds like it tasted every bit as good as it looks. Funny, I have never thought of making a quiche any shape but round!


    • milkandbun says:

      Hello, Mollie! I’m sorry for the late reply, but now with my little boy, I don’t have much time for the blogging unfortunately (and speaking honestly, not only for the blog, for all other routine things as well… hahaha..)
      And regarding the shape; may be the square shape is not classic, but definitely somehow unique and I like it))
      Thanks for visiting and commenting, love reading comments!


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