Asparagus, Leek & Ricotta Quiche
You know you want it.
That luscious, creamy quiche that only heavy cream and lots of eggs can make.
Add in some fresh Brooklyn made ricotta and you're in business.
You know how I feel once asparagus season gets started.....rejoiceful!
That tasteless winter asparagus from the Southern hemisphere is only for show, not for taste....I cringe when I see it on restaurant menus during the winter months....sort of like tomatoes.
We live in The Garden State, why are you serving me a bland, barely pink tomato in January?
Anyway.....now that I am happy about the first asparagus to be seen at the farmer's market, let's make this quiche!
Make your own crust or buy a premade one....no judgement here.
Mix 6 eggs with 1 cup of heavy cream (or creme fraiche if you want it to be oh so good).....
Add in about 1 cup of fresh ricotta cheese and some Parmesan (as much as you can). Lots of salt & pepper.
Saute up some sliced leeks (about 2 big ones) in butter, yup butter, until wilted.
Pour all this eggy, cheesy goodness into your pie shell.
Steam trimmed asparagus spears for just a minute and lay on top of the quiche.
Bake 350F for 35 minutes, or until custard is set.
I love this, and you will too.