Individual Asparagus Quiche

These Individual Asparagus Quiches are a delightful twist on the classic quiche, combining fresh asparagus and juicy tomatoes for a light yet flavourful dish. Baked in small pie pans, they have a perfectly crisp crust with a creamy, cheesy filling. Ideal for brunch, lunch, or a make-ahead meal, they’re as convenient as they are delicious!

Prep Time 20

Cook Time 30

Total Time 50

Servings Quiches

Ingredients

1 sheet shortcrust pastry ready-made
4 large eggs free range
200 ml double cream
100 g cheese grated Gruyere or Cheddar
8 spears asparagus trimmed and cut into smaller pieces
6 medium cherry tomatoes quartered
1 small onion finely chopped
1 tbsp olive oil
salt to taste
black pepper to taste
1 pinch nutmeg

Instructions

Preheat the oven to 180°C (350°F). Grease four small pie pans.
Roll out the shortcrust pastry and cut circles to fit each pan. Press the pastry into the pans and trim the edges. Prick the base with a fork and blind bake for 10 minutes.
1 sheet shortcrust pastry
In a pan, heat olive oil and sauté the chopped onion until soft. Set aside.
1 tbsp olive oil, 1 small onion
In a bowl, whisk together eggs, cream, cheese, salt, black pepper and a pinch of nutmeg if using. Stir in the sautéed onion.
4 large eggs, 200 ml double cream, 100 g cheese, salt, black pepper, 1 pinch nutmeg
Divide the asparagus and tomatoes evenly among the quiche cases, then pour the egg mixture over them.
8 spears asparagus, 6 medium cherry tomatoes
Bake for 20-25 minutes or until the filling is set and golden on top.
Let cool for a few minutes before serving. Enjoy warm or at room temperature!

Nutrition