How do you store quiche with asparagus, ricotta, and lemon?

Name: Quiche with asparagus, ricotta, and lemon
Cook time: 1 min
Total time: 1 min
Yield: 1 quiche
Ingredients: Dough; 250 g flour; 110 g cold butter in cubes; 60 ml cold water; pinch of salt; 1 tablespoon rosemary or thyme, finely chopped; Filling; 250 g ricotta; 500 g large white or green asparagus; 1 lemon; pepper and salt; nutmeg; 3 eggs; 80 g grated Parmesan cheese; baking dish 28 cm diameter

To optimally store your Quiche with Asparagus, Ricotta, and Lemon, you can follow these steps: Let it cool completely: Make sure the quiche has cooled completely to room temperature before you store it. This prevents condensation from forming inside the storage container, which can affect the texture of the crust. Airtight packaging: Wrap the quiche or leftovers tightly in plastic wrap or aluminum foil. You can also use an airtight container that is large enough to hold the quiche. Make sure as little air as possible can get in to prevent drying out and odor transfer from other foods in the fridge. Storing in the fridge: Place the well-wrapped quiche in the refrigerator. In the fridge, the quiche typically stays good for 3 to 4 days. Freezing for longer shelf life: If you want to store the quiche for a longer period, you can also freeze it. Optionally, cut the quiche into portions and wrap each portion separately, so you can easily thaw only the amount you need later. In the freezer, the quiche can be stored for up to about 2 months. Reheating: To reheat the quiche, it’s best to place it in the oven at 175°C until it is heated through. This helps to make the crust crispy again. If the quiche comes from the freezer, it is advisable to let it thaw in the fridge first before reheating. By following these steps, you ensure that your Quiche with Asparagus, Ricotta, and Lemon stays fresh and tasty for as long as possible.

Quiche with asparagus, ricotta, and lemon

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1h20 + 55min in the oven

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Want to try making quiche with asparagus, ricotta, and lemon yourself? Discover the full recipe here!

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Ingredients

What do you need?

Quantity: 1 quiche

Dough
250 g flour
110 g cold butter in cubes
60 ml cold water
pinch of salt
1 tablespoon rosemary or thyme, finely chopped

Filling
250 g ricotta
500 g large white or green asparagus
1 lemon
pepper and salt
nutmeg
3 eggs
80 g grated Parmesan cheese

baking dish 28 cm diameter

Dough
250 g flour
110 g cold butter in cubes
60 ml cold water
pinch of salt
1 tablespoon rosemary or thyme, finely chopped

Filling
250 g ricotta
500 g large white or green asparagus
1 lemon
pepper and salt
nutmeg
3 eggs
80 g grated Parmesan cheese

baking dish 28 cm diameter

Preparation method

How do you make this?

Put all the ingredients for the crust dough in a food processor and mix briefly until it comes together. Form a round flat ball between two sheets of baking paper and let it chill for 1 hour. Take it out of the fridge. Let it come to room temperature for 10 minutes and roll out to a thickness of 2 to 3 centimeters. Preheat the oven to 190°C.

Press the dough into a tart pan. Cover with baking paper and pour baking beads or beans on top. Even if you are using ready-made puff pastry or pie dough, which is also perfectly fine, you need to do this step. First, 'blind bake' it, that's what it's called. Bake for 25 minutes at 190°C and let it cool.

For white asparagus, peel them and cut off 1 centimeter from the bottom. For green asparagus, just cut off the bottom, you don’t need to peel them. Wild asparagus can just be rinsed and dried.

Place the asparagus on a baking sheet and drizzle with olive oil, season with pepper and salt.

Roast for 20 minutes at 190°C (this intensifies the flavor and reduces moisture).

Beat the ricotta with the eggs, lemon zest, and half of the Parmesan cheese. Season with pepper, salt, and nutmeg. Pour onto the baked crust.

Place the asparagus on top, sprinkle the Parmesan cheese over it.

Bake for 30 to 35 minutes at 180°C, depending on the depth of your dish.

Let it cool slightly before you eat the quiche.

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