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Green asparagus quiche recipe
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35 ratings
Making the most of spring's most gorgeous asparagus, this creamy quiche will be right at home in your picnic hamper. See method
Ingredients
For the quiche pastry
- 110g (3 3/4oz) plain flour
- 50g (1 3/4oz) cold, diced butter
- pinch salt
- cold water, to mix
For the filling
- 500g (17 1/2oz) asparagus, trimmed and cut into 2cm lengths
- 2 eggs and 1 egg yolk
- 275ml (9 3/4fl oz) double cream
- salt
- pepper
- 50g (1 3/4oz) Gruyere or Parmesan, grated
Perfect with:
Asparagus Bundle
Harvested by hand when at their most sweet and tender
Each serving contains
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Energy
1410kj
340kcal
17%
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Fat
29g
41%
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Saturates
17g
83%
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Sugars
2g
2%
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Salt
0.5g
8%
of the reference intake
Carbohydrate 12.6g
Protein 8.4g
Fibre 1.9g
Method
- Preheat the oven to 200°C, 400°F, Gas Mark 6 and put in a baking sheet to warm.
- Rub the butter into the flour with the salt until you have coarse breadcrumbs. Add water a little at a time using a round-bladed knife to mix until the mixture just comes together. Form into a ball, cover with clingfilm and refrigerate for 20-30 minutes.
- Meanwhile steam the asparagus until just tender to the point of a knife – about 4 minutes. Dry briefly on kitchen towel.
- Roll out the pastry and press it gently into a lightly greased flan tin. Prick all over with a fork and bake in the oven on the baking sheet for 20 minutes until pale gold.
- Spread the asparagus over the pastry base. Whisk together the eggs, yolk, cream, seasoning and cheese, then pour over the asparagus. Bake in the oven for 25-30 minutes until the filling is just set and lightly gold. Leave to cool.
Freezing and defrosting guidelines
Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. Loosely cover with foil and bake until dish is thoroughly heated through. Reheat until piping hot.
See more Picnic recipes