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Mini asparagus and Gruyère quiches recipe

Mini asparagus and Gruyère quiches recipe

3 ratings

Be sure to impress your guests with these tasty mini asparagus and Gruyère quiches, perfect for picnics and light snacks. See method

  • Makes 12
  • 25mins to prepare and 25mins to cook
  • 175 calories / serving


  • 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

  • Energy

  • Fat

    12g 17%
  • Saturates

    7g 35%
  • Sugars

    1g 1%
  • Salt

    0.1g 0%

of the reference intake
Carbohydrate 12.3g Protein 4.2g Fibre 1g


  1. 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.
  2. 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.
  3. 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.
  4. Pour over the egg mixture and top with the asparagus tips. Bake for 20-25 minutes until risen and golden.
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