Pastry

Mix all of the ingredients together in a stand mixer until the dough comes together and is smooth. Wrap in cling wrap and refrigerate until ready to use.

To Make the Quiche

Preheat the oven to 200 °C.

Grease a 12 cm x 34 cm rectangular loose-bottom quiche tin with non-stick cooking spray.

Roll the pastry out on a lightly floured surface roughly in the shape of the tin you will be using and to a thickness of 0.5 cm.

Carefully lift the pastry and line the tin. Trim the edges.

Use a fork or a toothpick to prick the pastry; add a sheet of baking paper on top and fill with baking beans or rice. Blind bake the crust for 10 minutes.

Remove the baking paper and beans/rice and bake for a further 10 minutes.

Remove the crust from the oven but leave it in the tin.

To Make the Green Veggie Filling

Turn the oven temperature down to 180 °C. Toss the asparagus, peas, mange tout and spring onions together and spoon into the baked pastry case.

Place the yoghurt, ricotta, milk, eggs, salt and pepper in a food processor and blend until smooth.

Pour the yoghurt mixture over the vegetables and place into the oven to bake for 25 minutes until the custard is set.

Allow it to cool for at least 10 minutes before slicing into portions.

Scatter extra crumbled ricotta on top, add a  generous drizzle of local olive oil and garnish with basil.