Asparagus Quiche with Fresh Herbs is the perfect early summer lunch, supper or picnic recipe – easy, seasonal, luxurious and great eaten hot or cold.
For the pastry:
- 275 g (10 oz) plain flour
- 125 g fat (5 oz) I use a mix of half butter and half Trex as I think this makes the lightest pastry)
- A little water
For the filling:
- 15 asparagus spears
- a large bunch of fresh dill or herb fennel (2 tablespoons when chopped)
- a large bunch of fresh chives (2 tablespoons when chopped)
- Salt and pepper
- 100 ml (4 fl oz) double cream
- 2 eggs
- 75 g (3 oz) Cheddar or other full-flavoured cheese
- Set your oven to 180 C, 350 F or Gas Mark 4.
- Make the pastry. Put the flour in a bowl. Add the fat and combine – either by “rubbing in” by hand or processing – until the mixture resembles breadcrumbs. Season with salt and pepper. Add a little cold water (2-3 tbsp) and shape the mixture into a dough.
- Roll out your pastry and use it to line a 25 cm quiche or flan dish. Bake for 15 minutes in the oven to allow the pastry to “set”. This will stop the filling making it soggy and ensure that the base is crisp.
- Next, prepare the asparagus spears. Remove the base of each spear by bending it until it snaps. It will naturally snap at the point where the thicker, less palatable base section starts.
- Either steam the asparagus spears for three minutes or plunge them into boiling water for the same amount of time. This will partially cook the spears but retain their crunch and flavour.
- Place the part-cooked asparagus spears in the pastry case.
- Crack the eggs into a mixing bowl, add the cream, and beat until combined. Grate the cheese and add to the mixture. Then finely chop the dill (or herb fennel) and chives and also add to the bowl. Season with salt and pepper and then pour it into the pastry case.
- Place your quiche or flan dish in the oven and cook for 25 minutes.
This Asparagus Quiche can be eaten hot, warm or at room temperature.
Keywords: asparagus, quiche, dill, chives