Filo quiches with asparagus, dolcelatte, lemon and pine nuts
Posted On January 23, 2020 By Kathryn
These little filo quiches are fantastically quick too make. . Baking them on a hot baking tray is important to cook them from the bottom as well as the top, ensuring a crispy well cooked base.
Photography by Catherine Frawley
2 sheets of filo pastry
20g butter plus extra for greasing
35g pine nuts, toasted
2 eggs plus 1 egg yolk
zest and juice of 1 lemon
15g basil, roughly chopped plus extra to garnish
- Preheat the oven to 200’C and place a baking tray inside to heat up. Grease four holes of a large muffin tin. Lay two sheets of filo pastry out on a clean surface and cut into squares which are marginally bigger than the holes in the tin. You only need two squares of filo per quiche so you may not need all two sheets. Melt the butter and brush all over both sides of each square. Place one square over the next, creating a star shape. Press into the muffin tin and refrigerate until needed.
- Trim the tough ends off the asparagus and the cut in half. Cover with boiling water and leave for 5 minutes and drain.
- Meanwhile, mix together half the pine nuts, ricotta, dolcelatte, eggs, lemon zest and juice, basil and a generous pinch of seasoning.
- To assemble, remove the filo cases from the fridge, fill two thirds full with the ricotta mix, place the asparagus spears on top along with the remaining dolcelatte and pinenuts. Bake on the hot tray for 15-20 minutes, or until set. Serve immediately, garnished with fresh basil.