Quiche is a lovely family food. Traditional to many European countries in different variations, I chose to go the Italian way here, making it a Torta Salata with different cheeses instead of cream. Feel free to substitute asparagus and fennel for spinach, broccoli or fresh French beans if you like. It is a real feel-good meal that can be enjoyed warm or cold and eaten on the go or at home. It even serves as a really handy post-workout high protein meals.
Method
- Preheat the oven to 200C. Roll out the pastry on a baking sheet and fit it into a regular size (20cm) oven proof tart base.
- Place in the fridge to cool.
- Meanwhile, place the asparagus and fennel into a pot of boiling water and boil vigorously for 2 minutes.
- Drain and cool under cold tap water.
- Set aside. In a bowl, mix the ricotta, parmesan and eggs with some salt and pepper.
- Take the tart base out of the fridge and pour the mixture into it.
- Place the asparagus, fennel and tomatoes into the mixture, sprinkle with a little parmesan cheese.
- Bake for 30 minutes, reducing the oven temperature after 15 minutes to 150C to avoid burning.
- Serve hot or cold, with a green side salad.
