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Summery Pea and Ricotta Quiche with Filo Pastry
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Knuspr-Küche
Eine knusprige, leichte Sommer-Quiche mit zartem Filoteig, feiner Erbsen-Ricotta-Füllung, frischer Zitrone und Minze. Schnell zubereitet und ideal für die feine Feierabendküche.
Ingredients
Preparation method
Preparation & Filling
Preheat the oven to 190 °C top/bottom heat. Lightly grease a quiche or springform pan (approx. 24 cm) with olive oil.
Brush the filo pastry sheets one by one with a little olive oil and layer them overlapping in the pan so that a nice crispy edge is formed.
Blanch the frozen peas briefly in boiling water for 2 minutes, rinse with cold water, and drain. Roughly mash half of the peas with a fork.
Chef's tip
Filo pastry dries out quickly. Cover the sheets with a damp cloth during preparation.
The quiche tastes excellent lukewarm or cold and is perfect for a summer picnic.
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