Emulsifier Free Mini Asparagus Quiches
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Learn more →Ingredients
6 servings
For the crust
- 1 ¼ cups all-purpose flour
- ½ tsp salt
- ½ cup (1 stick) unsalted butter, cold and cut into ½-inch cubes
- 3–4 tbsp ice water
For the filling
- 8 oz fresh asparagus, woody ends snapped off, cut into ½-inch pieces
- 1 tsp olive oil
- 0.500 tsp salt
- 3 large eggs
- ¾ cup heavy cream
- ½ cup fresh ricotta
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh chives, finely snipped
Instructions
- 1
In a large bowl, whisk together the flour and 1/2 tsp salt. Add the cold butter cubes and work them into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- 2
Drizzle in 3 tbsp ice water and stir with a fork until the dough just comes together; add the remaining 1 tbsp water only if the dough looks dry and crumbly. Turn the dough out, press it into a flat disk, wrap tightly, and refrigerate for 30 minutes.
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