This asparagus quiche pairs a crisp, buttery pastry case with tender asparagus and a creamy Gruyère filling. It has a delicate savoury flavour and a softly set centre, making it lovely for lunch or a relaxed spring supper. The recipe is inspired by classic British quiches and is manageable for beginners, with a little care when making and blind baking the pastry. Allow about 2 hours and 10 minutes, including chilling and resting.
Asparagus Quiche Ingredients
For the Shortcrust Pastry
- 225g plain flour, plus extra for dusting
- 110g cold unsalted butter, diced
- ¼ teaspoon fine salt
- 3 to 4 tablespoons cold water
For the Filling
- 250g asparagus, woody ends trimmed
- 3 large eggs
- 200ml double cream
- 100ml whole milk
- 100g Gruyère, grated
- ¼ teaspoon fine salt
- ¼ teaspoon freshly ground black pepper
Equipment: A 23cm loose-bottomed tart tin, rolling pin, baking parchment and baking beans.
How to Make Asparagus Quiche
- Make the pastry: Put the flour and salt in a large bowl. Rub in the cold butter with your fingertips until the mixture resembles fine breadcrumbs. Stir in 3 tablespoons of cold water, adding the final tablespoon a little at a time if needed, until the dough just comes together.
- Chill the dough: Shape the pastry into a flat disc, wrap it and refrigerate for 30 minutes. This makes it easier to roll and helps limit shrinkage.
- Prepare the oven: Preheat the oven to 200°C or 180°C fan. Put a baking tray on the middle shelf to heat. The hot tray will help the base cook through.
- Line the tin: Roll the pastry on a lightly floured surface into a circle large enough to line a 23cm loose-bottomed tart tin. Ease it into the corners without stretching, trim the excess and prick the base lightly with a fork.
- Blind bake the pastry: Line the pastry with baking parchment and fill with baking beans. Place the tin on the hot tray and bake for 20 minutes. Carefully remove the parchment and beans, then bake for another 8 minutes, until the base looks dry and lightly golden.
- Prepare the asparagus: While the pastry bakes, simmer the asparagus in boiling water for 2 to 3 minutes, until just tender. Drain, rinse briefly under cold water and pat dry. Cut larger spears in half if needed to fit the tin.
- Mix the filling: Reduce the oven temperature to 180°C or 160°C fan. Whisk the eggs, cream, milk, salt and pepper together until combined. Stir in most of the grated Gruyère, reserving a little for the top.
- Assemble the quiche: Arrange the asparagus in the warm pastry case. Pour the egg mixture around the spears and scatter over the reserved cheese.
- Bake until set: Return the quiche to the oven on the baking tray and bake for 30 to 35 minutes, until lightly golden and set at the edges with a slight wobble in the centre.
- Cool and serve: Leave the quiche in its tin for at least 15 minutes before removing and slicing. Serve warm or allow it to cool completely.
Tips for the Best Asparagus Quiche
How do I stop the pastry from becoming soggy?
Blind bake the pastry until the base looks dry, and pat the cooked asparagus thoroughly before adding it. Baking the filled tart on a preheated tray also helps the bottom cook evenly.
How can I prevent the pastry from shrinking?
Keep the butter cold, handle the dough lightly and give it the full chilling time. Ease the rolled pastry into the tin rather than pulling it into place.
How do I know when the quiche is cooked?
The edges should be set and the centre should have only a small wobble when the tin is gently moved. The filling will continue to firm up as it rests. Avoid baking until the centre is completely rigid, as the custard can become dry.
Can I use a different cheese?
Yes. Mature Cheddar gives a stronger flavour, while Emmental is a milder, nutty alternative. Grate the cheese yourself for even melting.
Serving Suggestions
- Serve with a crisp green salad and a simple lemon dressing.
- Add buttered new potatoes for a more substantial lunch.
- Pair with sliced tomatoes and a spoonful of chutney for a picnic-style meal.
- Offer smaller slices alongside other savoury dishes at brunch.
Storage and Reheating
Room Temperature
Do not leave the quiche at room temperature for more than 2 hours. Refrigerate leftovers promptly once they have cooled.
Refrigerator
Cover the cooled quiche or place slices in an airtight container and refrigerate for up to 3 days. Enjoy cold, or reheat at 180°C or 160°C fan until piping hot throughout. A slice usually takes about 15 to 20 minutes; a larger portion may take longer.
Freezing
Wrap the cooled quiche or individual slices well and freeze for up to 3 months. Defrost overnight in the refrigerator, then reheat in the oven until piping hot throughout. The pastry may be a little softer after freezing.
Nutrition
Approximate values per serving, based on 6 servings:
- Calories: 550 kcal
- Carbohydrates: 31g
- Protein: 14g
- Fat: 41g
- Saturated fat: 24g
- Sodium: 380mg
Nutrition values are estimates and will vary depending on the ingredients and portion sizes used.
Asparagus Quiche FAQs
Can I use ready-made pastry for asparagus quiche?
Yes. Use enough ready-rolled shortcrust pastry to line a 23cm tart tin. Blind bake it as directed, checking the packet instructions for any additional guidance.
Do I need to cook asparagus before adding it to quiche?
Briefly simmering the asparagus helps it become tender without overbaking the filling. Drain and dry it well before adding it to the pastry case.
Can I make asparagus quiche ahead of time?
Yes. Bake it up to 3 days ahead, cool and refrigerate. Serve cold or reheat in the oven until piping hot throughout.
Can I use frozen asparagus?
Yes. Thaw and drain it well, then pat it dry. If it is already tender, you may not need to simmer it before adding it to the quiche.
Why is my quiche filling watery?
Wet asparagus can add excess liquid, and an underbaked filling may not set properly. Dry the asparagus thoroughly and bake until the edges are set and the centre has only a slight wobble.
Asparagus Quiche
Course: LunchCuisine: BritishDifficulty: Moderate4
servings30
minutes40
minutes300
kcal1
hour10
minutesA classic asparagus and Gruyère quiche with buttery shortcrust pastry and a creamy savoury filling.
Ingredients
225g plain flour, plus extra for dusting
110g cold unsalted butter, diced
½ teaspoon fine salt, divided
3 to 4 tablespoons cold water
250g asparagus, woody ends trimmed
3 large eggs
200ml double cream
100ml whole milk
100g Gruyère, grated
¼ teaspoon freshly ground black pepper
Directions
- Rub the butter into the flour and ¼ teaspoon salt until breadcrumb-like. Add 3 to 4 tablespoons cold water, just enough to bring the dough together.
- Shape into a disc, wrap and chill for 30 minutes.
- Preheat the oven to 200°C or 180°C fan. Heat a baking tray on the middle shelf.
- Roll out the pastry and line a 23cm loose-bottomed tart tin. Trim and prick the base. Line with parchment and baking beans, then bake on the hot tray for 20 minutes. Remove the beans and parchment and bake for another 8 minutes.
- Simmer the asparagus for 2 to 3 minutes until just tender. Drain, rinse briefly under cold water and pat dry.
- Reduce the oven to 180°C or 160°C fan. Whisk the eggs, cream, milk, remaining ¼ teaspoon salt and pepper. Stir in most of the Gruyère.
- Arrange the asparagus in the pastry case, pour over the filling and scatter with the remaining cheese.
- Bake on the tray for 30 to 35 minutes, until the edges are set and the centre has a slight wobble.
- Rest in the tin for at least 15 minutes before removing and slicing.
Notes
- Pat the asparagus dry to help prevent a soggy filling.
- Total time includes 30 minutes of chilling and 15 minutes of resting.
- Refrigerate leftovers for up to 3 days or freeze for up to 3 months.
