Spring Vegetable Quiche
Ingredients
- 200g of flour
- 4 tablespoons (60ml) of olive oil from Aix-en-Provence – matured olives PDO
- 1 small egg
- 1 large pinch of salt
- 2 tablespoons or 3 tablespoons of cold water, if required
- 250g ricotta
- 50g grated Parmesan
- 2 eggs
- 2 tablespoons of full-flavoured olive oil (such as PDO from Nîmes, for example)
- The leaves on a sprig of mint
- 50g fresh peas
- 50g of baby spinach leaves
- 1 spring onion
- 400g green asparagus
- 20g of flaked almonds
- Salt, pepper
Tip
Instructions
Mix the flour and salt, make a well in the centre and add the olive oil and egg. Mix quickly, adding a little water if necessary, just enough to form a ball of dough. Roll out the pastry fairly thinly and line a tart tin. Leave to rest in the fridge for at least 30 minutes.
Mix together the ricotta, Parmesan, eggs, strong-flavoured olive oil, salt and pepper. Add the peas, baby spinach leaves, mint leaves and finely chopped onion. Mix well.
- Remove the tough ends from the asparagus spears, then cut them into thin slices, leaving up to 5 cm of the tips intact. Fold the slices into the ricotta mixture. Spread this mixture over the pastry base.
- Cut the asparagus tips in half lengthways and arrange them on top of the quiche, pressing them slightly into the custard. Sprinkle with flaked almonds and bake for 25 minutes at 180°C.
Tip
For this recipe, we recommend using a PDO huile d'olive d'Aix-en-Provence – olives maturées for its mild flavour and notes of sourdough bread, black olives, cocoa and cooked artichoke. Don’t have any? No problem, you can also use a PDO huile d'olive de Provence – olives maturées – or PDO huile d'olive de la Vallée des Baux de Provence – olives maturées – or a PDO huile d'olive de Corse – Oliu di Corsica – récolte à l'ancienne.
For this recipe, we recommend an PDO huile d'olive de Nîmes (intense flavour) for its herbaceous aromas and notes of hay, pineapple, yellow plum and raw artichoke, possibly complemented by red plum and apple.
Don’t have any? Then choose an intense-flavoured olive oil from another PDO range: huile d'olive de la Vallée des Baux-de-Provence PDO, PDO huile d'olive de Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Haute-Provence, PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive d'Aix-en-Provence.
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