Super simple crustless ricotta quiche with asparagus and prawns

British asparagus is here!

Method

Preheat your oven to 160˚C fan/180˚c/350˚f/gas mark 4. Heat a splash of olive oil in a frying pan and gently fry the spring onions until soft. Add the frozen peas to the pan, cook for a few minutes to defrost them (they will finish cooking in the oven later) and then stir through the prawns. Pour everything into a buttered quiche dish and spread it all out evenly.

In a jug, whisk together the eggs, milk and ricotta and season well. Pour them onto the onions and prawns. Drop the asparagus spears on top of the surface and sprinkle over the grated cheese. Bake in the oven for 25 minutes, by which time it will have puffed up. Serve with a lightly dressed green salad. You may also like to add chilli flakes for a bit of spice.

Ingredients

A splash of olive oil 4 spring onions, sliced 75g frozen peas 150g cooked prawns 6 eggs 100ml milk 100g ricotta 12 asparagus spears, whole, with the woody ends snapped off 100g English mature cheddar, grated