Prosciutto and Asparagus Quiche with Ricotta and Pecorino (Puff Pastry)

Fresh asparagus, savoury ricotta and prosciutto teamed up with fresh eggs make for a delicious and easy crispy quiche.

1 Tbsp. extra-virgin olive oil
1 leek, white part only, thinly sliced
3 slices prosciutto, chopped
6 eggs, lightly beaten
⅓ cup milk
1 cup ricotta, crumbled
¼ cup pecorino, finely grated
sea salt
black pepper, freshly ground
1 bunch asparagus, thinly sliced
1 scallion, thinly sliced
1 pkg puff pastry, frozen

Garnish:
grated pecorino cheese
fresh Italian parsley
fresh mint

Preheat oven to 400°F (200°C/180°C fan, Gas Mark 6).

Place pastry in a buttered ceramic dish, trimming excess. Line with baking paper or foil and fill with pastry weights (dried beans work as a substitute). Bake for 25 minutes or until light golden. Remove weights and paper and bake for a further 20 minutes or until base is cooked.

Heat oil in a frypan over medium-low heat. Add leek and prosciutto, then cook, stirring, for 10 minutes or until softened. Transfer to a bowl and set aside to cool.

Whisk egg, milk and cheeses in a bowl until smooth. Season with salt and pepper. Stir in leek mixture, pour into the pastry case. Scatter with asparagus and scallions. Bake in a preheated oven for 1 hour or until just set.

Cool slightly, then scatter with pecorino, parsley and mint to serve.