This crustless quiche is one of our favourite ways to celebrate spring produce, filled with seasonal asparagus and sweet peas, creamy ricotta, sharp cheddar, and parmesan for the perfect balance of freshness and comfort. We have also added our beef organs powder for an easy boost of nutrients, making it a simple, protein-rich meal that feels both nourishing and utterly delicious. Organised works incredibly well in any kind of egg based recipe, adding a really tasty creaminess.

Served warm or cold, it’s the kind of easy recipe that works perfectly for weekend lunches, picnic or easy spring dinners.

Serves 4 

Ingredients: 

• 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 
• 1 scoop Organised 
• salt and pepper to taste

1. Preheat the oven at 190 degrees Celsius. Line a tart tin with some baking paper.
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. 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. 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. Pour the mixture into the tin and gently push the asparagus spears across the tart. Sprinkle with the remaining parmesan.
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