Crustless Asparagus Quiche

• 50g organic raw butter
• 250 asparagus - trimmed
• 5 spring onions -finely chopped
• 70g fresh or frozen peas
• 3 garlic cloves - crushed
• 5 organic eggs
• 150ml organic raw milk
• 100g ricotta cheese
• 100g cheddar - grated
• 100g parmesan cheese - grated
• 2 heaped tablespoons (20g) of Organised
• salt and pepper to taste

Method

1. 1

   Preheat the oven at 190 degrees Celsius. Line a tart tin with some baking paper.

2. 2

   Blanch the asparagus in a large pan of boiling water for 1-2 minutes. Drain and rinse under cold water to stop the cooking process. Set aside.

3. 3

   Add the butter to a large pan on a medium heat and once hot add in the chopped spring onions and peas. Cook for 5-8 minutes before adding in the crushed garlic and cook for 1 more minute until fragrant. Remove from the heat and set aside.

4. 4

   In a large bowl whisk together the eggs. Add in the, raw milk, ricotta, cheddar, Organised and most of the parmesan cheese (reserve some for sprinkling on top), salt and pepper. Mix everything together until well combined. Add in the cooked spring onion and garlic and mix again.

5. 5

   Pour the mixture into the tin and gently push the asparagus spears across the tart. Sprinkle with the remaining parmesan.

6. 6

   Bake in the oven for 28-30 minutes until golden on top. Remove and let it cool down slightly for 10 minutes before cutting it into slices