Get the Recipe Pesto Quiche with Ricotta and Asparagus
User Reviews
5.0
3 reviews
Excellent
Get the Recipe Pesto Quiche with Ricotta and Asparagus
Report
This Pesto Quiche is filled with a creamy egg and ricotta mixture, basil pesto, and tender asparagus spears. It's the perfect brunch or dinner to celebrate the onset of Spring and warmer days ahead. Get ready to wow your guests with this crowd pleaser.
Share:
Ingredients
Homemade Crust (optional)
- 1½ cups + 2 tablespoons all-purpose flour
- 1 teaspoon kosher salt
- 1 stick unsalted butter cold and cubed
- 5-7 Tablespoons ice water
Pesto Quiche
- 1 pie crust homemade or store-bought
- 2 Tablespoons unsalted butter
- 1/2 /2 cup yellow onion diced
- 2 cloves garlic minced
- 1 ½ cups asparagus cut into 1-inch pieces
- 6 eggs
- 3/4 /4 cup half-and-half
- 1/2 /2 cup ricotta cheese
- 1/3 /3 cup basil pesto
- 1/2 /2 teaspoon kosher salt
- 1/4 /4 cup shredded Parmesan cheese or 2 TBSP grated
Instructions
- Homemade Pie Crust: Sift together flour and salt. Cut in cold butter using a pastry blender until small pea-sized crumbles form (you can also use a food processor). Slowly pour in ice water until the dough just comes together. Do not overwork it. Form the dough into a round disk and wrap it in plastic wrap. Refrigerate for at least 1 hour or up to 1 day. Once chilled, place the disk on a lightly floured surface. Roll into an 11-inch circle.
- Preheat oven to 375°F. Place the pie crust (homemade or store-bought) in a 9-inch pie pan. Trim edges and crimp as needed. Place a piece of parchment paper inside the crust and line with pie weights or dried beans. Bake for 8-10 minutes until edges are slightly golden brown.
- Quiche Filling: Meanwhile, prepare the filling by melting the butter in a large skillet over medium-high heat. Add the onion with a pinch of salt, and saute for 2-3 minutes. Add the garlic, and cook for another 1-2 minutes until fragrant. Add red pepper flakes or black pepper, as desired. Stir in the chopped asparagus and cook for 2-3 minutes, depending on the thickness of the spears. If they’re extra thin, only cook slightly so they don’t overcook in the quiche.
- In a large bowl, whisk the eggs for 1-2 minutes. Add the half and half, and mix well again - this two-step whisking will result in a very creamy, light egg filling! Then, whisk in the ricotta, pesto, and remaining salt.
- Spread the satueed asparagus mixture across the bottom of the par-baked pie crust. Pour the egg mixture on top and sprinkle evenly with parmesan cheese, if using.
- Reduce oven heat to 325F. Bake for 40-45 minutes, until the edges are set and the internal temperature reaches 165°F. The center may be slightly jiggly, which is ok as long as the internal temperature is correct. If the edges of the crust are browning too quickly, place a foil tent around the sides around 25-30 minutes into the cooktime.
- Place the cooked quiche on a wire rack and let cook for at least 25 minutes before slicing into it. The longer you can wait, the cleaner the slices will be. Serve warm or at room temperature.
Equipments used:
Notes
- Once cooled, wrap the entire pan, or transfer slices to an airtight container. Store in the fridge for 3-4 days. You can eat leftovers cold, or reheat in the microwave or oven until warmed through.
- I highly recommend using pie weights or dried beans to weigh down your crust. I've had much better turnouts doing it this way. Buy the cheapest bag of dried beans and you'll be able to reuse them for many quiches to come!
- Storage: Once cooled, wrap the entire pan, or transfer slices to an airtight container. Store in the fridge for 3-4 days. You can eat leftovers cold, or reheat in the microwave or oven until warmed through.
- Freeze Whole Quiche: cool the baked quiche completely (this will take several hours). Cover with plastic wrap then foil and place in a freezer-safe bag. Freeze for up to 3 months. To reheat, thaw in the fridge or on the counter. Bake at 350°F until heated through, about 15-20 minutes (more or less depending on the amount).
- Freeze Sliced: defrost 40% 3-5 minutes. May release excess water from asparagus.
Nutrition Information
Show Details
Calories
288kcal
(14%)
Carbohydrates
15g
(5%)
Protein
10g
(20%)
Fat
21g
(32%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
0.1g
Cholesterol
149mg
(50%)
Sodium
454mg
(19%)
Potassium
184mg
(5%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
838IU
(17%)
Vitamin C
3mg
(3%)
Calcium
143mg
(14%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 288 kcal
% Daily Value*
| Calories | 288kcal | 14% |
| Carbohydrates | 15g | 5% |
| Protein | 10g | 20% |
| Fat | 21g | 32% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 149mg | 50% |
| Sodium | 454mg | 19% |
| Potassium | 184mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 838IU | 17% |
| Vitamin C | 3mg | 3% |
| Calcium | 143mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
