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Green asparagus quiche recipe

Green asparagus quiche recipe

24 ratings

Making the most of spring's most gorgeous asparagus, this creamy quiche will be right at home in your picnic hamper. See method

  • Serves 8
  • 50 mins to prepare and 55 mins to cook
  • 340 calories / serving
  • Freezable


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

Why not try...

Asparagus BundleHarvested by hand when at their most sweet and tender Asparagus Bundle
Harvested by hand when at their most sweet and tender

Each serving contains

  • Energy

  • Fat

    29g 41%
  • Saturates

    17g 83%
  • Sugars

    2g 2%
  • Salt

    0.5g 8%

of the reference intake
Carbohydrate 12.6g Protein 8.4g Fibre 1.9g


  1. Preheat the oven to 200°C, 400°F, Gas Mark 6 and put in a baking sheet to warm.
  2. 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.
  3. Meanwhile steam the asparagus until just tender to the point of a knife – about 4 minutes. Dry briefly on kitchen towel.
  4. 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.
  5. 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.

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