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Mini asparagus and Gruyère quiches recipe
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3 ratings
Be sure to impress your guests with these tasty mini asparagus and Gruyère quiches, perfect for picnics and light snacks. See method
Ingredients
- 75g butter, chilled
- 150g plain flour, plus 1 tbsp for dusting
- ¼ tsp salt
- 12 fine asparagus spears, chopped into 2cms
- 2 medium free range eggs
- 100ml double cream
- 50g Gruyère, grated
- 1tbsp dill, finely chopped
Each serving contains
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Energy
720kj
175kcal
9%
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Fat
12g
17%
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Saturates
7g
35%
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Sugars
1g
1%
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Salt
0.1g
0%
of the reference intake
Carbohydrate 12.3g
Protein 4.2g
Fibre 1g
Method
- Place the butter, flour and salt in the bowl of a food processor and pulse until partly combined. Add 40ml of cold water and pulse again a few times until it forms a dough. Wrap in cling film and chill for 30 minutes.
- Heat the oven to gas 4, 180°C, fan 160°C. Bring a saucepan of water to the boil and blanch the asparagus for 2 minutes. Lightly beat the eggs in a jug then stir in the double cream, Gruyère and dill.
- Lightly dust a clean surface with flour and roll out the pastry to 5mm thick. Using an 8cm fluted cutter cut out rounds and line a 12 hole cupcake tray. Divide the asparagus between the pastry rounds keeping the tips to decorate.
- Pour over the egg mixture and top with the asparagus tips. Bake for 20-25 minutes until risen and golden.