Asparagus Spring Quiche
My husband, although he has a bit of a sweet tooth, will tell you that savoury bakes are where it’s at. Quiches, tarts, sausage rolls, pork pies - you name it, he’s there. And I win plenty of brownie points.
Because of this I’ve thankfully had plenty of practice to master the humble quiche (I’ve tried pork pies but the hot water crust still stresses me) I’ve recently started using herbs in my short crust pastry too and honestly it makes all the difference!
And with spring well and truly here I decided to use beautiful seasonal asparagus as the basis for this light quiche.
This is an amazing week night meal, best served with buttery new potatoes and a fresh salad. Enjoy.
Asparagus Quiche
Author Ella Nurse | Date 23/5/2023
prep time: 20 minutes
cook time: 25 minutes blind bake, 40 minutes final bake
total time: 1 hour, 25 minutes
Servings: 8
Ingredients:
PASTRY
300g plain flour
150g butter
cold water
1 tbsp dried mixed herbs
FILLING
100g onions
70g mange tout (or other spring green veg)
150g asparagus
25g butter
3 medium eggs
300ml double cream
100g cheddar cheese
pinch of salt and pepper
1/2 tsp ground nutmeg
Instructions:
Grease a loose bottomed non-stick tart tin (around 23cm diameter)
Preheat the oven to 160 degrees fan
Mix the flour, herbs and butter in a bowl and rub together with your fingers under the mix resembles breadcrumbs
Add the water a little at a time whilst using your hands to bring the mix together. Alternatively use a food processor to combine the ingredients, continuing to pulse until it comes together.
Once you have a dough, wrap it in cling film and chill in the fridge for around 20 minutes to allow it to rest
Remove your dough from the fridge. Dust your work surface and rolling pin with a little flour and roll the dough to about 4 mm thickness, turning and flouring frequently to avoid sticking
Place the rolled pastry dough into your tin, leaving a little hanging over the edge, and gently press into the sides
Prick the base with a fork to prevent air bubbles from forming
Scrunch up some baking paper, unravel and then place on top of the pastry
Add baking beans on the top and place in the oven for 15 minutes to blind bake
After this time remove the baking beans and baking paper and blind bake again for another 10 minutes
Remove from the oven and begin making the filling
Fry together the onions and mange tout in butter until softened whilst steaming the asparagus for only a few minutes
Beat the eggs together in a bowl and then add the cream, salt and pepper and nutmeg
Place half of the cheese into the bottom of the pastry case then add the partially cooked veg
Pour over the egg and cream mix then top with the remaining cheese
Return the quiche to the oven and bake for approximately 40 minutes until golden brown
Remove once baked, cool and gently cut the overhanging pastry from the tin
Delicious eaten warm or cold
