Quiche fava beans and asparagus

Ingredients for a 24cm pan

  • 200 g of Equilibrium ancient durum wheat flour
  • 80 g of extra virgin olive oil
  • Frozen water
  • A pinch of salt
  • 1/2 teaspoon of baking powder
  • 200 ml of almond milk
  • 3 eggs
  • 50 g of pecorino cheese
  • 300 g of beans
  • 6 asparagus


  • Sift together the flour, salt, and baking powder;
  • Add the oil slowly. If you use a planetary, use the leaf hook. You can also use a blender;
  • Add the water, but only the minimum necessary to mix together the mixture (it will take about 50 ml, but also less);
  • Form a ball with the dough, wrap it with plastic wrap and put it to rest in the fridge for 1 hour;
  • Meanwhile, peel the beans and boil for 5 minutes. Drain and remove the external skin (which will be easily removed after cooking);
  • Scrape the final part of the asparagus removing the fibrous part and then cook for 10 minutes with steam;
  • Take the brisè pasta out of the fridge and roll it out with the help of a rolling pin;
  • Cover a 24 cm pan with the brisè dough and then prick the bottom with the prongs of a fork;
  • Mix the eggs together with the milk;
  • Add the mixture and then add the grated pecorino and broad beans;
  • Pour the filling into the brisè pastry shell;
  • Ultimate placing asparagus on the surface;
  • Bake in a static oven at 200 degrees for about 25 minutes.