Quiche with asparagus, ricotta, and lemon

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. Remove from 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 crust, which is also perfectly fine, you need to do this step. First, do a 'blind bake', that's what it's called. Bake for 25 minutes at 190°C and let 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 simply 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 over 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 pan.

Let cool a bit before eating the quiche.