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
Provided by Wild Thyme Flour
Categories Cheese
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 548.5, Fat 41.7, SaturatedFat 22.8, Cholesterol 252.2, Sodium 969.6, Carbohydrate 22.9, Fiber 1.5, Sugar 4, Protein 21.5
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