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Recipes

Starter

DIFFICULTY

25 min

Spring Quiche with Gorgonzola PDO

Ingredients

  • 1 roll shortcrust pastry
  • 200 g Gorgonzola PDO
  • 1 bunch asparagus
  • 200 g peas
  • 1 sprig mint
  • 1 lemon
  • 250 g ricotta
  • 100 ml fresh cream
  • 2 eggs + 1 yolk
  • to taste evo oil salt pepper basil

Preparation

  1. Eliminate the woody parts of the asparagus spears then blanch them for a few minutes with the peas. Set to one side. Mix the ricotta, Gorgonzola PDO, two eggs, cream, chopped basil and mint together in a bowl. Whisk and add salt and pepper to taste.
  2. Add 3/4 of the peas and the asparagus cut into rounds. Set the tips to one side. Grease a baking tray with oil and roll out the roll of pastry.
  3. Prick the pastry with a fork, pour in the mixture and level the surface. Add the asparagus tips and peas.
  4. Brush the edges of the pastry with the beaten egg yolk and bake in a preheated oven at 200°C for 30 minutes. Leave to cool and garnish with lemon zest and a few mint leaves.