Asparagus quiche with creamed leaf spinach

Ingredients for 4 servings:

• 250 g frozen leaf spinach (creamed leaf spinach)
• 200 g flour
• ½ pack of dry yeast
• 1 pinch of salt
• 125 ml water, lukewarm
• 200 g asparagus, green
• 200 ml milk
• 100 g ricotta
• 4 eggs
• 2 tsp cornstarch
• e.g. salt and pepper
• e.g. nutmeg, grated
• Dried pulses for blind baking
• n. B. Flour for the work surface
• n. B. Fat and flour for the mold
• Baking paper

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 55 minutes

Thaw the spinach. Make a dough from flour, dried yeast, a pinch of salt, and 125 ml of lukewarm water (best done with the dough hook on a hand mixer). Cover the dough and let it rise in a warm place for about 30 minutes. Wash the asparagus, trim off the woody ends, and peel the lower third. Cut diagonally into large pieces and blanch in boiling salted water for about 3 minutes. Drain in a sieve and refresh in cold water. Mix the milk, ricotta, eggs, and cornstarch. Stir the egg wash into the thawed spinach. Season with salt, pepper, and nutmeg. Preheat the oven to 175°C (fan/convection oven). Grease a tart tin thoroughly and dust with flour. Knead the dough again and roll it out on a floured surface into a circle approximately 35 cm in diameter. Place it in the tart tin. Prick the base several times with a fork. Place baking paper over the dough and add the pulses. Blind bake in the preheated oven for 10 minutes. Then remove the tart from the oven and remove the pulses along with the baking paper. Store the pulses in a container; they can be reused several times. Pour the spinach mixture into the dish. Arrange the asparagus pieces on top and crumble the ricotta over the top. Bake in the preheated oven at 150°C (fan oven) for approximately 35-45 minutes.