Asparagus Quiche

This asparagus quiche features a creamy, custard-like filling paired with tender asparagus, all encased in a flaky pastry crust. It’s a versatile dish that can be enjoyed warm or cold, making it perfect for any occasion.

Prep Time 20

Cook Time 40

Total Time 1

Servings People

Ingredients

1 sheet shortcrust pastry ready-rolled or homemade
200 g asparagus trimmed
3 large eggs free range
200 ml double cream
100 ml whole milk
100 g gruyere cheese grated or cheddar/goat’s cheese
salt to taste
pepper to taste
1 tbsp olive oil

Instructions

Preheat your oven to 180°C (160°C fan) or gas mark 4.
Roll out the shortcrust pastry and line a 23cm (9-inch) tart tin, pressing it gently into the sides. Trim any excess pastry.
1 sheet shortcrust pastry
Prick the base with a fork, then chill in the fridge for about 10 minutes.
Line the pastry case with baking paper and fill with baking beans or uncooked rice.
Bake in the preheated oven for 10 minutes, then remove the baking beans and paper.
Return to the oven for another 5 minutes until the pastry is lightly golden. Remove from the oven and set aside.
Heat the olive oil in a pan over medium heat.
1 tbsp olive oil
Add the asparagus and sauté for 3-4 minutes until slightly tender. Set aside to cool slightly.
200 g asparagus
In a mixing bowl, whisk together the eggs, double cream, and milk. Season with salt and pepper.
3 large eggs, 200 ml double cream, 100 ml whole milk, salt, pepper
Sprinkle half of the grated gruyere cheese over the base of the baked pastry.
100 g gruyere cheese
Arrange the asparagus spears over the cheese, then pour the egg mixture over the top.
Sprinkle the remaining cheese over the filling.
100 g gruyere cheese
Bake in the preheated oven for 30-35 minutes until the filling is set and golden brown.
Remove from the oven and allow to cool slightly before serving.

Notes

Serving Suggestions for Asparagus Quiche:

Serve the asparagus quiche with a crisp green salad, roasted new potatoes, or a simple tomato salad.

For variety, you can include other vegetables such as sautéed leeks, spinach, or roasted red peppers in the filling.

This dish pairs beautifully with a chilled glass of white wine or a light lemonade, making it perfect for a spring or summer meal.

Nutrition