Savory Cheesecake With Ricotta, Feta and Asparagus

Name: Savory Cheesecake With Ricotta, Feta and Asparagus
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6 serving(s)
Ingredients: 250 g asparagus; 1 medium onion, chopped; 150 g savoury crackers, processed to breadcrumbs; 250 g feta or 250 g soft goat cheese; 250 g ricotta cheese; 100 ml cream; 4 eggs; 50 g parmesan cheese; 75 g butter, melted not hot; salt and pepper

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Recipe by Wild Thyme Flour

Try this you will like it. very similar to quiche but with a cracker crust. This recipe came from an italian magazine so I had to translate it

READY IN: 1hr 20mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

250

g asparagus
1

medium onion, chopped
150

g savoury crackers, processed to breadcrumbs
250

g feta or 250 g soft goat cheese
250

g ricotta cheese
100

ml cream
4

eggs
50

g parmesan cheese
75

g butter, melted not hot
salt and pepper

DIRECTIONS

Mix the butter, cracker crumbs and 2 eggs.
Press the mixture on the bottom and sides of a springform cake tin which has been lined in baking paper. refrigerate.
blanche the asparagus for 12-20 minutes in boiling salted water. Chop them but leave about 12 spear heads to decorate the top.
Saute the onions, add the asparagus then add the cream add cook for a few minutes.
Mix the crumbled or grated cheese with the ricotta and the remaining 2 eggs. Then add half the parmesan and the asparagus mix. season with salt and pepper.
Pour the mixture into crust and bake at 180C for about 1 hour. Dust with the remaining parmesan and brown under a grill. serve warm not hot.

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