Easy Asparagus Quiche – Subtly Flavoured for Spring

Simple and elegant yet inexpensive. This asparagus quiche features asparagus, making the most of this spring seasonal delight.

This asparagus quiche has a very subtle flavour.

If you’re looking for a flavour explosion in your mouth, this is not the recipe. Or you can add some extra flavour with the variations suggested below.

However, if you’re looking for a recipe that is simple and refined, that shows restraint so the star ingredient – the asparagus- shines, then this might be the recipe for you.

As much as I love to put garlic in everything, subtly can be tantalising as well.

I also love when asparagus season comes around each year. With so many foods that you can eat all year round, the few seasonal ones, like asparagus, makes me feel like I’m still a little bit in touch with the seasons and natural rhythms.

Ingredients

For the pastry

For a quick and simple quiche, you can use frozen, store-bought puff pastry or shortcrust pastry (not sweet).

If you use frozen pastry, your quiche can be in the oven in about 10 minutes or less.

On the other hand, if you’re feeling adventurous, shortcrust pastry is easy to make with flour, butter, and water (see the BBC recipe for easy shortcrust pastry).

The trick to perfect pastry is keeping it cold and letting it rest in the fridge before baking it. If it cracks as you roll it, it’s too cold, but it won’t take long to come to room temperature.

Then line your quiche dish, trim the top, prick the bottom and let it rest in the fridge again before blind baking it.

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Yield: 1

Asparagus Quiche

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Make this quiche when asparagus is in season for a delicious and sophisticated meal that only costs a few dollars.

Prep Time 5 minutes

Cook Time 40 minutes

Total Time 45 minutes

Ingredients

• 2 bunches of asparagus
• 1 sheet of ready-rolled puff pastry
• 3 eggs
• 1/2 cup cream
• 1/2 cup grated tasty cheese
• salt and pepper to taste

Instructions

1. Preheat oven to 200°C. Line a pie dish or quiche flan with puff pastry. Bake for 5 –10 minutes or until just starting to cook and puff.
2. Wash asparagus, snap off the woody stalks and cut into 5cm lengths. Boil or steam until tender.
3. In a bowl beat eggs and cream together, add cheese, salt and pepper and mix to combine. Add asparagus spears.
4. Pour egg mixture into the pastry case, spreading out the asparagus spears. Bake for 30 – 40 minutes or until the egg is set and pastry is golden.

Notes

Depending on how evenly your oven cooks, you may need to turn the dish around in the oven halfway through the cooking for even browning.

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 514Total Fat: 44gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 377mgSodium: 507mgCarbohydrates: 10gFiber: 0gSugar: 2gProtein: 19g

Nutritional information is calculated automatically using the Nutritionix database. Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, serving size or the source of nutrition data. We strive to keep the information as accurate as possible but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.

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