Asparagus and zucchini quiche

Ingredients for 4 servings:

• 1 roll of toffee dough with butter, from the refrigerated section, approx. 275 g
• 500 g asparagus, green
• 1 m.-large zucchini
• 250 g cooked ham
• ½ bunch chives
• 250 g ricotta
• 100 ml cream
• 4 eggs
• 1 handful of Pecorino, grated or Parmesan
• salt and pepper
• Nutmeg, freshly grated
• Butter for the mold

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

Preheat the oven to 190°C fan/convection oven. Cut the asparagus spears into approximately 1 cm long pieces. Cut the zucchini and ham into 1 cm cubes. Cut the chives into small rolls. Whisk together the ricotta, cream, and eggs until smooth. Season with salt, pepper, and nutmeg, and stir in the cheese. Grease the quiche dish with butter and line with the puff pastry. Trim off any excess pastry. Mix the asparagus, zucchini, ham, and chives and spread evenly in the dish. Pour the cream over the pastry. Cut any leftover pastry into nice pieces and arrange them on top. Bake in the preheated oven on the middle rack for about 45 minutes.