Asparagus Ricotta Quiche with Sun-Dried Tomatoes
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Spring has officially sprung, and what better way to celebrate than with a deliciously savory asparagus ricotta quiche? This puff pastry knockout is not only visually striking, but it’s also packed with flavor thanks to the addition of tangy sun-dried tomatoes.
Savory Spring Quiche
Spring means asparagus season, and I can’t get enough of it! When April and May roll around in the Pacific Northwest, this vibrant veggie takes center stage in my kitchen.
And what better way to celebrate than with this savory asparagus ricotta quiche? Buttery, flaky puff pastry is topped with a mixture of creamy baked ricotta and eggs, fresh asparagus, and tangy sundried tomatoes. A hint of garlic, shallots, parmesan, and Italian seasoning ties it all together for a perfectly flavorful and balanced bite.
If you love ricotta cheese, be sure to give our Whipped Ricotta Crostini and our Ricotta Pesto Pasta a try! And, if you are looking for another simple yet elegant brunch recipe for your table, check out these delicious Baked Eggs in Marcella’s Tomato Sauce.
And through some trial and error, I’ve found that a few key things make all the difference when baking with puff pastry and asparagus:
- Keep your puff pastry cold. If it gets too warm, you lose those flaky, buttery layers. Let it thaw just enough to unfold it, then work quickly.
- Prevent a burnt crust with foil. Puff pastry bakes fast, and the edges can go from golden to too dark in a flash. If they start browning too quickly, lightly tent the edges with foil to keep them from burning.
- Trim your asparagus to the right size. Long, tough stems won’t soften enough, and cutting them too small makes them disappear into the filling. A quick snap at the natural breaking point usually does the trick.
This quiche is brunch-ready, dinner-party worthy, and ridiculously easy to make. Pair it with my Strawberry Spring Mix Salad for simple yet elegant meal that looks like it came straight from a bakery window!
Ingredient Notes
*For the full list of ingredients and quantities see the recipe card at the bottom of the page.
Are you ready to get cooking with some delicious ingredients? Here’s what you’ll need to make this asparagus puff pastry tart recipe sing!
For the crust
First up, one sheet frozen puff pastry. No need to worry – this ingredient is easy to find in most grocery stores. For this recipe, we used Pepperidge Farms frozen puff pastry, and it worked like a charm.
For the veggies
Next, let’s talk about asparagus. We’re looking for bright green asparagus with firm stems and closed tips. Give them a wash and a trim before using.
Now, let’s add some zing with sundried tomatoes. Packed in olive oil, these babies add a burst of extra flavor to the dish. Be sure to drain off any excess oil before using.
To amp up the flavor even further, we’ll add shallots or onion. Shallots have a sweeter, milder taste, but you can use either depending on your preference. If you go with onion, a sweet onion will give you the best flavor.
Garlic is a must-have in any savory dish, and this quiche is no exception. Use fresh garlic cloves, and mince them finely before using.
For the filling
Eggs are the glue that holds everything together and gives the filling that fluffy texture. Be sure to beat them well before adding the rest of the filling ingredients.
We’ll add a layer of richness with whole milk ricotta cheese. Make sure to use a good quality ricotta made without stabilizers for the best flavor and texture.
And for that extra cheesy, extra delicious flavor, we’re also adding some freshly grated parmesan cheese to the quiche filling.
Finally, we’ll finish off with Italian seasoning, a blend of dried herbs (like basil, oregano, thyme, and rosemary) that will take the filling to the next level. Don’t have Italian seasoning on hand? No worries – substitute with dried or fresh herbs of your choice.
Step-by-Step Directions
Time needed: 50 minutes
- Preheat the oven and grease the pan
Pre-heat oven to 350°F (180°C), lightly butter or grease a 9- or 10-inch pie or tart pan.
- Roll out the puff pastry
Roll out the puff pastry on a lightly floured surface into a square about 12-by-12 inches.
- Fit puff pastry into pan
Fit the sheet puff pastry onto the prepared pan, patting into place with your fingers following the curves of the pan. Using kitchen shears or a sharp knife, trim any extra dough at the corners and edges, you only want about 1-inch of overhang. Use a fork to prick the dough all over. Put it into the refrigerator while you prepare the rest of the ingredients.
- Sauté the shallots and garlic
Heat a skillet over medium heat and add olive oil. Once the oil is heated, add the shallots and garlic and sauté for 2 minutes or until softened. Remove from heat and set aside to cool.
- Make the filling
In a large mixing bowl whisk the eggs. Add 1 ¾ cups of the ricotta, the salt, pepper, and Italian seasoning to the eggs and whisk together. Then add the grated parmesan, shallots, and garlic and stir to combine.
- Add the filling to the pan
Spread the chopped asparagus and sundried tomatoes over the bottom of the pan and then pour the ricotta mixture over them. Arrange the asparagus spears on top for visual effect (trimming them to fit). Then, using the remaining ¼ cup ricotta, add small teaspoon-size dollops spaced out evenly over the top.
- Bake for 35-45 minutes
Bake until the filling is set, and the pastry is golden brown and crisp, about 35-45 minutes. Let rest for about 5-10 minutes before cutting and serving.
Serving Suggestions
Asparagus quiche is a versatile dish that can be enjoyed any time of day! If you’re serving it for brunch or lunch, pair it with a light mixed greens salad dressed with a simple vinaigrette. Or may we recommend pairing it with a simple strawberry spring salad or another Italian-style favorite Panzanella salad?
Grilled or roasted vegetables, such as zucchini or bell peppers, would also complement the quiche nicely. Or check out our recipes for buttered new potatoes with dill and for zesty Italian roasted vegetables for some elegant pairing options. For a sweeter touch, try serving it with a fresh fruit salad or sliced melon.
A warm bowl of tomato soup or vegetable soup would also pair well with this quiche on a chilly night. And of course, for breakfast serve it with a side of crispy bacon or breakfast sausage and enjoy!
Leftovers and Storage
Refrigerate: Let the quiche cool to room temp, then wrap tightly in plastic wrap or foil, or store in an airtight container. Keeps for 3-4 days in the fridge.
Freeze: Wrap in plastic wrap and foil, then place in an airtight container or freezer bag. Freeze for up to 2-3 months. Thaw overnight in the fridge before reheating.
Reheat: Preheat oven to 350°F. Let the quiche sit at room temp for 30 minutes, cover with foil to prevent burning, and bake for 15-20 minutes until heated through.
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Asparagus Ricotta Quiche with Sun-Dried Tomatoes
Equipment
- 10-inch pie or tart pan
- Rolling Pin
Ingredients
- 1 sheet frozen puff pastry crust, thawed
- 1 tablespoon all-purpose flour, for rolling
- 1 teaspoon extra virgin olive oil
- 1 shallot, sliced (about 1/3 cup or 45 g)
- 2 cloves garlic, minced
- 5 eggs, beaten
- 16 oz whole milk ricotta cheese, drained
- ½ teaspoon kosher salt
- 10 twists fresh ground black pepper from a grinder
- ½ teaspoon Italian seasoning
- 1 cup parmesan cheese, grated
- 1 bunch asparagus, 1 cup chopped, plus, about 10 whole spears
- ¼ cup sun dried tomatoes in olive oil, chopped
Instructions
- Pre-heat oven to 350°F (180°C), lightly butter or grease a 9- or 10-inch pie or tart pan.
- Roll out the puff pastry on a lightly floured surface into a square about 12-by-12 inches.
- Fit the sheet puff pastry onto the prepared pan, patting into place with your fingers following the curves of the pan. Using kitchen shears or a sharp knife, trim any extra dough at the corners and edges, you only want about 1-inch of overhang. Use a fork to prick the dough all over. Place in the refrigerator while you prepare the rest of the ingredients.
- Heat a skillet over medium heat and add olive oil. Once the oil is heated, add the shallots and garlic and sauté for 2 minutes or until softened. Remove from heat and set aside to cool.
- In a large mixing bowl whisk the eggs. Add 1 and ¾ cups of the ricotta, the salt, pepper, and Italian seasoning to the eggs and whisk together. Then add the grated parmesan, shallots, and garlic and stir to combine.
- Spread the chopped asparagus and sundried tomatoes over the bottom of the pan. Pour the ricotta mixture over the top. Arrange the asparagus spears on top for visual effect (trimming them to fit). Then, using the remaining ¼ cup ricotta, add small teaspoon-size dollops spaced out evenly over the top.
- Bake until the filling is set, and the pastry is golden brown and crisp, about 35-40 minutes. Let rest for about 5-10 minutes before cutting and serving.
Recipe Notes
- The best way to make sure your puff pastry is fully thawed is to take it out of the freezer and let it thaw in the refrigerator the night before you plan to use it. If you forget to do this the next best way to thaw it is to set it on the counter at room temperature for about 30 minutes. But be sure to keep an eye on it, you don’t want it to get too warm and too limp to work with.
- If the crust starts to brown darker than you prefer, try tenting a sheet of aluminum foil over the quiche while the filling finishes cooking.
Nutrition
*Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Maplevine Kitchen makes no guarantees to the accuracy of this information.
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