Quiche fava beans and asparagus

Recipes

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

Preparation

• 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.