Asparagus, Goat Cheese, and French Wildflower Honey Quiche
Réalisée par Free The Pickle for Les Compagnons du Miel
- 👥 pour 3 personnes
- ⏱ temps de préparation : 45 min
- 🔥 temps de cuisson : 45 min
- ★ difficulté : 1/3
Ingrédients
For 1 tart:
For the pie crust:
200g flour
1 generous pinch of salt
90g cold butter, cubed
1 egg
1 tbsp cold water
For the filling:
160g ricotta cheese
3 eggs
1 tbsp Dijon mustard
1 tsp dried thyme
180g goat cheese log, diced
Salt and black pepper
6 to 8 green asparagus spears
French Wildflower Honey
LA RECETTE
Prepare the crust:
1. In a bowl, combine the flour and salt. Work in the cold cubed butter until the mixture resembles coarse breadcrumbs.
2. Add the egg and cold water, then knead briefly just until a smooth dough forms. Shape into a disc, wrap, and chill for 30 minutes.
Prepare the filling:
3. In a large bowl, whisk together the ricotta, eggs, mustard, thyme, half of the goat cheese (crumbled or finely diced), salt, and pepper. Set aside.
4. Wash the asparagus spears. Snap off the woody ends, then gently slice the spears in half lengthwise.
5. Slice the remaining goat cheese into rounds.
Assemble and bake:
6. Preheat your oven to 190°C (375°F).
7. Roll out the pie crust on a lightly floured work surface. Transfer to a tart pan and press into the edges.
8. Pour the ricotta mixture into the crust, then arrange the goat cheese rounds and halved asparagus spears neatly on top.
9. Bake for 45 minutes until the crust is golden and the filling is set.
Serve warm with a generous drizzle of French Wildflower Honey!
