Quiche with asparagus and speckotto

Preheat the oven to 200°C.
Wash the asparagus and trim off the woody ends.
Boil the asparagus for 8 minutes in salt water, then let it cool slightly.
Cut the speckotto into cubes.
Mix the eggs with the ricotta in a bowl. Add the grated cheese and the spekotto, and season with salt and pepper.
Line a baking dish with the filo pastry, including the parchment paper it is wrapped in. Prick the base with the tines of a fork.
Pour half of the egg and ricotta mixture into the baking dish and add 4 spears of asparagus.
Pour in the remaining ricotta and egg mixture, and finally, add the rest of the asparagus. Sprinkle with more grated cheese and fold the edges of the filo pastry inwards.
Bake the asparagus and speckotto quiche in the centre of the oven for about 20–30 minutes, until the puff pastry turns a lovely golden colour.