So eggy, so cheesy. This tart can be made with many different vegetables, or if you want, you can even add bacon pieces to the filling. It's great for breakfast, but really works just as well as a midnight snack or for dinner!
Prep Time25 minutesmins
Cook Time40 minutesmins
Resting time1 hourhr
Total Time1 hourhr5 minutesmins
Course: Main Course
Cuisine: Mediterranean
Keyword: asparagus, capsicum, gruyere, quiche, ricotta, tart
Servings: 4
Ingredients
Pastry dough
180gunsalted buttercold
250gflour
125gquarkor sour cream / greek yoghurt
pinch of salt
Filling
4eggs
100gricotta
1/2tspsalt
25gGruyere cheese, grated
small bunch of garlic chives
1/2red capsicum, sliced
1/2bunch of green asparagus, cut in half
1tbspolive oil
Topping
25gGruyere cheese, grated
25gricotta
Instructions
For the pastry
In a food processor, blitz the butter and the flour until it forms small crumbs.
Add the quark and salt and blitz for a few minutes until the dough just comes together, but is still a little crumbly.
Empty the crumb mix onto a sheet of plastic wrap and quickly form into a loose rectangle, wrapping it in the plastic wrap and touching it with your fingers as little as possible.
Place dough into the fridge and let it rest for an hour.
After resting, unwrap and place onto a lightly flowered surface. Roll out to about 5mm thickness. Lightly grease a 33cm x 9cm rectangular tart tin, then line with the pastry. Trim the edges. Pierce the pastry with a fork in a few places.
Preheat the oven to 180ÂșC.
Line the pastry with a large sheet of baking paper, add pastry weights (or rice, or dried chickpeas) and blind bake for 10-15min.
Filling
Lightly beat the eggs with a fork. Add ricotta, grated Gruyere, chives and salt and combine.
Cut the capsicum into strips, and the asparagus in half.
Heat the olive oil in a frying pan, then add the asparagus and capsicum. Fry on high for about 2 minutes, until they start browning, but are still crisp. Set aside.
Assembly
Once the pasty has blind baked, remove the paper and the weights, then evenly distribute the egg and cheese filling on the pastry. Gently press a strip of capsicum alternating with asparagus into the filling until the entire surface is covered. Sprinkle with the remaining Gruyere.
Bake for 30 minutes or until the egg filling has set and is golden brown.