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Green asparagus quiche recipe

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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

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

Energy
1410kj
340kcal 17%
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

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