Yield: 4-6 people
Dough quiche corn and olive oil :
170 g flour
30 g fine cornmeal (food store)
40 g of butter
30 g of olive oil
20 g water
Fleur de sel
A bunch of asparagus (about 500g)
120 g of milk
4 thin slices of mortadella
Fresh rosemary, salt and pepper
1. Prepare the dough (if possible the day before). Mix the flour with the butter and oil in a mixture getting sandblasted. Beat in egg and a pinch of salt diluted in 20 g of water. Knead quickly until it becomes smooth. Cover with plastic wrap and refrigerate at least one hour.
2. Remove the base (tougher) asparagus, cut into pieces and cook in salted water (excluding tip) for a quarter of an hour with a sprig of rosemary. Drain.
3. Preheat oven to 170 ° C. Roll out the dough a few millimeters thick (it is a little more brittle than conventional dough). Line a mold with a twenty inch diameter or individual molds, previously buttered. Form holes with a fork and refrigerate for ten minutes. Preheat oven to 170 ° C. white to cook (with balls of cooking or legumes) pies for 10 minutes.
4. Whisk eggs slightly, add 2cs Parmesan, milk, a pinch of salt, pepper and a few ears of rosemary. Add the ricotta.
5. Put two slices of mortadella on the bottom of the pie as well as pieces of cooked asparagus. Pour half of the filling and the mortadella, asparagus, stuffing and the rest of the flood peak.
6. Sprinkle with Parmesan cheese and bake at 180 ° C for 15-20 minutes, the dough should nicely colored brown and the filling. Serve warm or cold with mortadella accompaniment (if you like).
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