Savory Cheesecake With Ricotta, Feta and Asparagus
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
INGREDIENTS
Nutrition- 250
- 1
- 150g savoury crackers, processed to breadcrumbs
- 250
- 250
- 100ml cream
- 4
- 50
- 75
- 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.