Carrot and Coriander Tart

Carrot and Coriander (Cilantro) Tart

Carrot and Coriander (Cilantro) Tart

This easy, make-ahead Carrot and Coriander Tart has a brilliant balance of sweet and savoury. Carrot and coriander is a classic flavour combination. It is often found in soup and salads but I thought it would work in a tart. The addition of the green herby flavour of coriander highlights the sweet, earthy taste of the carrots. I roast the carrots before adding them to the tart in order to bring out their flavour.

There are not very many recipes for Carrot Tarts but lots for those filled with squash or pumpkin. I think this is a pity as carrots have the same flavoursome sweetness and are available all year around. In addition, they are a fantastic partner for warm spices such as cumin, ginger and coriander. I also have another recipe for a different type of Carrot Tart, which uses whole carrots with orange and ricotta on a base of puff pastry.

Carrot and Coriander (Cilantro) Tart

What you need to know about this Carrot and Coriander (Cilantro) Tart
  • I generally make my own pastry. After years of avoiding doing this, I found out quite recently that it is actually quite quick and easy. I think home-made shortcrust pastry tastes better than ready-made too. However, if you do not have the time or inclination to make your own pastry, it is fine to use ready-made.
  • Whether you make your own pastry or use ready-made, it is really important to bake the empty pastry case before adding the filling (step 7). This will ensure that the pastry is cooked through and that the base of the tart is not soggy.
  • Roasting the carrot slices in the oven is a vital part of this recipe as it brings out their natural sweetness. This is further enhanced by adding the dry spices – cumin, ginger and coriander – and a little honey. I use this method of preparation to make a side-dish, Spiced Carrots with Lemon and Honey, which can be eaten either warm or at room temperature.
  • I think the combination of fresh coriander (cilantro) and carrot is brilliant. However, I know that not everyone is a fan of this distinctively-flavoured herb. If you like the sound of this tart but are a hater of fresh coriander, you can just leave it out. Alternatively, you could substitute another fresh herb, such as parsley.
  • This tart can be eaten hot from the oven or at room temperature. If you are not going to eat it immediately after you have made it, allow it to cool to room temperature. You can then keep it in the fridge for two or three days. When you are ready to eat it, remove it from the fridge and leave for at least an hour at room temperature so that it is no longer chilled. If you eat it when it is chilled, the flavour will not be as good.
What goes well with Carrot and Coriander (Cilantro) Tart?

I make this tart all year around. In winter, I will serve it hot from the oven along with potatoes, either baked or boiled, and a green vegetable. In summer, I generally serve it with a choice of salads. I tend to include a carbohydrate-based salad – such as potato salad or a pasta or rice salad – plus a green salad and one other salad. I have a lot of salad recipes and some of my favourites to go with my Carrot and Coriander Tart are listed below.

  • Broad Bean Salad – the freshness of green broad beans and the saltiness of feta cheese goes very well with the sweet, roasted carrots
  • Fried Aubergine (Egg plant) with Soy and Honey – this easy salad has a sweetness from the honey and a brilliant umami flavour from the soy. Honestly, if you think you don’t like aubergine, you need to try this salad!
  • Red Cabbage Coleslaw – simple, crisp cabbage and carrot, sweetened with apple, in a light mayonnaise dressing.
  • Roasted Beetroot Salad with Yogurt and Tahini – the sweetness of the roasted beetroot and the earthiness of the tahini are a good flavour combination with the carrots and coriander in this tart.
  • Roasted Pepper Salad – a really simple salad using sweet roasted peppers which go very well with the sweetness of this tart.
  • Thai Cucumber Salad – a fresh, Asian-inspired salad which balances the sweet flavours in this tart.

Loved this recipe? Check out the Recipe Index

Other quiche and tart recipes

I make a lot of quiches and savoury tarts. In my view, they are one of the most versatile and useful dishes. They are easy to make and easy to divide into portions, they can be made in advance, they can be served hot or cold, there are a lot of vegetarian options which still seem to please meat-eaters and there are lots and lots of possible flavour combinations. In addition to this Carrot and Coriander Tart, some of my favourites from this are listed below.

Loved this recipe? Check out the Recipe Index

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Carrot and Coriander (Cilantro) Tart

Carrot and Coriander Tart

  • Author: Tastebotanical
  • Prep Time: 15
  • Cook Time: 55
  • Total Time: 1 hour 10 minutes
  • Yield: Serves 6 1x
  • Category: Tart
  • Method: Baking
  • Cuisine: English

Description

This easy vegetarian tart combines the classic flavours of carrot and coriander (cilantro).


Scale

Ingredients

For the pastry:

  • 275 g (10 oz) plain flour
  • 125 g (5 oz) fat (I use a mix of half butter and half Trex as I think this makes the lightest pastry)
  • Salt
  • A little water 

For the filling:

  • 450 g (1lb) carrots
  • 1 tablespoon olive oil
  • Salt and pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • 2 teaspoons ground coriander
  • 2 teaspoons of runny honey
  • A large bunch (approximately 25 g or 1 oz) of fresh coriander
  • 120 ml (4 fluid oz) double cream
  • 2 eggs

Instructions

  1. Set your oven to 180 C, 350 F or Gas Mark 4.
  2. 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.
  3. Peel the carrots and chop into thin disks.    
  4. Put the carrot disks onto a baking tray.  Add the olive oil.  Season with salt and pepper.
  5. Bake the carrot disks in the oven for around 30 minutes until they are soft and slightly brown at the edges.
  6. Remove the carrot disks from the oven and put  in a bowl.  Add the cumin, ginger and ground coriander together with the honey.  Stir to combine and set aside to cool slightly.  
  7. Roll out your pastry and use it to line your quiche or flan dish.   Bake for 20 minutes in the oven to allow the pastry to “set”.  This will stop the filling making it soggy.
  8. Crack the eggs into a mixing bowl, add the cream, and beat until combined. 
  9. Wash and finely chop the fresh coriander.
  10. Place the carrot mixture and chopped coriander in your pastry case and then pour in the egg mixture.
  11. Place your quiche or flan dish in the oven and cook for 25 minutes.
  12. The tart can be eaten hot, room temperature or cold.

Keywords: carrot, coriander, cilantro, tart, quiche, vegetarian

This recipe has been shared on #CookBlogShare with Recipes Made Easy and #Fiesta Friday with Fiesta Friday and  Petra @ Food Eat Love

Loved this recipe? Checkout the Recipe Index.

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Onion Tart

Onion Tart with Wild Garlic and Herbs

This Onion Tart combines sweet, caramelised onions with a selection of herbs. I have used chives, parsley and wild garlic, which is in season in England in late spring and early summer. However, you can use any herbs that you like and which are available.

Onion and Wild Garlic Tart

What you need to know about this Onion Tart recipe

  • I generally make my own pastry. I was a late learner when it came to pastry and for years used ready-made versions. However, a few years ago I decided I had to get to grips with pastry-making and discovered how easy it is. If you have the time to make your own pastry, it is really worth doing as the taste will be much better than anything you can buy in the shops. However, if you don’t have the time or inclination, you can make this recipe using ready-made pastry and it will still taste pretty good.
  • Whether you are making your own pastry or using ready-made, it is really important to bake the empty pastry case in the oven for 20 minutes before you add the filling (step 7). This sets the pastry and means that it is properly cooked so it will be crisp and delicious rather than soft and soggy.
  • It also makes a huge difference to the taste of your tart if you make sure that the onions are soft and caramelised (step 5). Keep the burner as low as possible, stir occasionally and watch that they don’t burn. You want the end result to be very pale golden brown. Taste them to check and if you wish you can add a little brown sugar to sweeten them up a bit more.
  • You can use any combination of herbs in this recipe. However, soft herbs work better than woody herbs (such as rosemary). Also, you need to be aware that some herbs (such as mint) have particularly strong flavours and will overpower others. I used chives, parsley and wild garlic in roughly equal amounts for my recipe. I’ve listed a few other herbs and flavourings that I think go well in this tart but please feel free to experiment.
    • Tarragon – I would use it on its own and put less (between one and two tablespoons) in the tart as it has a strong flavour.
    • Sage – a classic partner for onion and again I would put less in the tart as has a strong flavour.
    • Thyme – one of my favourite herbs but it can be a bit fiddly getting all the little leaves off the woody stems. I would combine this with a few other herbs such as chives or parsley.
    • Garlic – if you are not using wild garlic, you can add a clove of garlic to the onions once they are caramelised and cook for one or two minutes (step 5).
Onion Tart with Wild Garlic
About Wild Garlic

When I lived in London, I ordered a weekly vegetable box which contained a selection of vegetables. I didn’t get to choose what was in the box – I was just given what was in season. Opening the box was a bit like a mini-birthday every week . Sometimes you opened it up and were delighted. Sometimes you opened it up and were a bit disappointed. There were definitely times when I thought that I had really eaten all the swedes that I ever wanted to eat.

One of the best extra things I got in the box was a big bunch of wild garlic. It seemed so fresh and exotic with its pretty white flowers. I wasn’t entirely sure whether I would cook with it or put it in a vase. I tried many times after that to get hold of it when I was in London but never succeeded. It was clearly a rare and special ingredient.

Later I moved to a rural part of Gloucestershire to a house situated by a small wood. In early May, the first year I lived there, I started to get garlicky wafts of scent whenever I went in the garden. Slightly puzzled, I went for a walk in the wood and found that it was covered in a carpet of small white flowered plants. I discovered that wild garlic is to be found in early summer in many woodland areas and is clearly not so rare after all!

It is well worth looking out for wild garlic in early summer. As with any foraged food, you need to make sure that you have identified the plant correctly. In the case of wild garlic, this is pretty easy as you just need to crush one of the garlic-scented leaves to check.

Other quiche and tart recipes

I make a lot of quiches and savoury tarts. In my view, they are one of the most versatile and useful dishes. They are easy to make and easy to divide into portions, they can be made in advance, they can be served hot or cold, there are a lot of vegetarian options which still seem to please meat-eaters and there are lots and lots of possible flavour combinations. In addition to this Onion Tart, some of my favourites from this are listed below.

Loved this recipe? Check out the Recipe Index

Recipe for Onion Tart with Wild Garlic and Herbs

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Onion Tart with Wild Garlic

Onion Tart

  • Author: Tastebotanical

Description

This easy vegetarian Onion Tart is flavoured with a selection of fresh herbs including wild garlic.  It is fresh and tasty and can be eaten warm or at room temperature.


Scale

Ingredients

For the pastry:

  • 275 g (10 oz) plain flour
  • 125 g (5 oz) fat (I use a mix of half butter and half Trex as I think this makes the lightest pastry)
  • Salt
  • A little water

 

For the filling:

  • 4 large onions – about 450 g (1lb) 
  • 50 g (2 oz) butter and 1 tablespoon oil
  • Salt and pepper
  • 1 teaspoon brown sugar (optional)
  • A bunch (approximately 15 g or 0.5 oz) of mixed fresh herbs such as Wild Garlic, Chives and Parsley
  • 120 ml (4 fluid oz) double cream
  • 2 eggs

 


Instructions

  1. Set your oven to 180 C, 350 F or Gas Mark 4.
  2. 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.
  3. Peel and chop the onions.
  4. Heat the butter and oil in your frying pan.   It helps if the pan is good quality with a thick bottom as this will disseminate the heat evenly and prevent burning.
  5. Add the onions to the pan, season with salt and pepper,  and cook at a very low heat for about 30 minutes.  Keep an eye on them to make sure they are not burning and stir occasionally.  The onions are done when they are light brown, soft and, when tasted, are sweet.  You can add a teaspoon of brown sugar to increase  the sweetness of the onions at this stage if you wish.
  6. Set the onion mixture aside to cool slightly.
  7. Roll out your pastry and use it to line your quiche or flan dish.   Bake for 20 minutes in the oven to allow the pastry to “set”.  This will stop the filling making it soggy.
  8. Crack the eggs into a mixing bowl, add the cream, and beat until combined. 
  9. Wash and finely chop the fresh herbs.
  10. Place the onion mixture and chopped herbs in your pastry case and then pour in the egg mixture.
  11. Place your quiche or flan dish in the oven and cook for 25 minutes.
  12. The tart can be eaten hot, room temperature or cold.

Loved this recipe? Check out the Recipe Index

This recipe has been shared on #CookBlogShare with Cooking with My Kids  and #Fiesta Friday with Fiesta Friday and  Liz @ Spades, Spatulas & Spoons

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Lemon Chicken with Olives

Lemon Chicken with Olives

Lemon Chicken with Olives is a simple stew, enhanced by saffron, ginger and cinnamon. It is based on a traditional Moroccan recipe which uses preserved lemons, rather than fresh lemons. The spices are warm, fragrant and gentle and the olives give an extra dimension of flavour to the sauce. The lemon is a fantastic flavour partner for rather than chicken and adds a freshness and vibrancy to the finished dish.

This is one of those brilliant recipes which are easy to prepare, can be made in advance and which are great for a weeknight supper but are also not out of place if you are entertaining. All you need to add is some couscous to soak up the delicious sauce and maybe some green vegetables such as beans, peas or broccoli.

Lemon chicken

What you need to know about Lemon Chicken with Olives

  • Make sure that you cook the onions slowly at the start of the recipe to ensure that they are sweet and caramelised. This will add depth of flavour to your finished dish.
  • The chicken pieces do not need to be browned before you add liquid to the casserole. When I make other chicken stews, I will brown the chicken as I have been taught that this will enhance the flavour. However, I was told many years ago in Morocco that this is not the usual practice when making this type of stew. Removing this stage makes this stew even quicker and easier and so I never do it when making this Moroccan-style stew.
  • The difference between having a so-so chicken stew and a rich and delicious chicken stew is making sure that you reduce the sauce (step 7). At this point you remove the chicken pieces and set them aside so that they do not become overcooked while the sauce is reducing.
  • You can make this recipe in advance and re-heat it.
Lemon chicken

Loved this recipe? Checkout the Recipe Index.

Other simple suppers

This recipe for Lemon Chicken with Olives is one of my regular weeknight supper options. It is easy, tasty and uncomplicated and can be made in under an hour. It can also be made in advance and then quickly re-heated. Although it is simple to make, it is also special enough to serve if I am entertaining. Here are some of my other simple supper recipes.

  • Macaroni Cheese – this is a brilliant make-ahead vegetarian recipe which has a secret layer of caramelised onions and a bit of cayenne to balance its rich cheesiness. Topped with a layer of crisp breadcrumbs it is perfect served with a simple green salad.
  • Creamy Mushroom Pasta – this is simple vegetarian sauce combines mushrooms and chestnuts and lots of garlic. It can be used with any kind of pasta but I prefer it with short pasta such as gigli or penne.
  • Spaghetti with Smoked Salmon – this simple recipe can be made in 15 minutes. Smoked salmon trimmings are combined with fennel and chives and a squeeze of lemon.
  • Moroccan-style Seafood Stew – this simple but luxurious stew combines warm spices with seafood of your choice (prawns, mussels, clams or white fish). Serve with couscous to mop up the delicious juices.

Lemon Chicken with Olives

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Lemon chicken

Lemon Chicken with Olives

  • Author: Tastebotanical
  • Prep Time: 10
  • Cook Time: 45
  • Total Time: 55 minutes
  • Yield: Serves 6 1x
  • Category: Stew

Description

This easy Lemon Chicken with Olives and warm spices  is the perfect simple supper recipe.


Scale

Ingredients

  • 2 onions
  • 3 tablespoons olive oil
  • 3 garlic cloves (crushed)
  • Pinch of saffron
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • Salt and pepper
  • 1 kilo free-range chicken legs and thighs
  • A handful of green olives
  • Juice of one lemon

Lemon chicken

 

 


Instructions

  1. If using oven, set to 180 C, 350 F or Gas Mark 4 (see point 6)
  2. Peel and chop the onions.
  3. Heat the olive oil in your casserole and add the chopped onions.  Season with salt and pepper.  Cook gently for around 10 minutes until the onions have softened.
  4. Add the crushed garlic cloves, saffron, ginger and cinnamon  to the onions. Then add the chicken pieces.
  5. Add sufficient water to almost cover the chicken pieces and bring to the boil.
  6. You can now either transfer the casserole to your oven or cover it and continue to allow it to simmer gently on the top of your stove.   In either case, the chicken will be cooked in 30 minutes. 
  7. Then remove the chicken pieces from the casserole and place in another bowl.  Remove the lid from your casserole and add the lemon juice and olives.  Simmer uncovered on the top of your stove until the liquid has reduced to half its volume.  This will take around 15 minutes.  It will have thickened slightly and will taste rich and tangy. 
  8. Put the chicken pieces back into the casserole and reheat.

Lemon chicken


Keywords: stew, chicken, Moroccan, lemon, olives

This recipe has been shared on #CookBlogShare with Recipes Made Easy and #Fiesta Friday with Fiesta Friday and  Mollie @ Frugal Hausfrau

Loved this recipe? Checkout the Recipe Index.

Lemon chicken
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Seafood Stew

Seafood Stew – Quick and easy Moroccan-style recipe

This Moroccan-style Seafood Stew is one of my favourite recipes. It is extremely easy to make and tastes delicious. I find its cheerful yellow colour always puts me in a good mood. It combines warm spices – cumin, coriander and turmeric – with a bit of heat from cayenne in a rich, creamy sauce brightened with fresh lemon.

It is a regular week-night supper in our house. However, it is also perfect if you are entertaining as it can be made in advance. It is also one of those dishes that people always think are much more complicated and time-consuming than they actually are.

This recipe is based on one that I tried many years ago in Morocco. It is Moroccan-style but I have tinkered with it over the years. I am pretty sure that my version would not be considered authentic by anyone who is Moroccan but I think it tastes pretty good.

Seafood Stew
What you need to know about this Morrocan-style Seafood Stew
  • This stew contains warm spices – coriander, turmeric and cumin – which add a depth of flavour without without much heat. My recipe also includes half a teaspoon of cayenne. If you want something with a bit more spicy heat, you can increase the amount of cayenne to one teaspoon.
  • You can make this stew with lots of different types of seafood depending on what you like and what is available. I generally use a combination of prawns and clams. However, other variations include:
    • Substituting the clams for the same weight of mussels.
    • Just using prawns (in which case you would need to double the quantity to 700 g).
    • Making the dish with white fish (such as cod or monkfish) – you would need 700 g if you serving it on its own or 350 g if you are combining it with another ingredient.
  • I think of this as a “store cupboard” recipe. I buy packs of frozen clams and mussels at the supermarket which I keep in the freezer and use for a range of recipes. Similarly, I generally have frozen uncooked prawns and frozen fish fillets in the freezer. Seafood will defrost quickly so you are ready to go with this recipe within a couple of hours.
  • It is an incredibly quick and easy recipe. Although it sounds quite luxurious (and it certainly tastes like a more complicated dish) it can be thrown together in just over half an hour and is pretty much fool-proof. I often make it as a week-day supper when I am tired, and possibly a bit grumpy, after work and it is guaranteed to improve my mood! All it needs is a bowl of plain couscous – which just involves pouring boiling water over the grains and leaving for a couple of minutes – and maybe some steamed green vegetables.
  • You can make the recipe ahead of time up to step 5. Then when you are ready to eat, you just need to add the seafood and finish with the cream and lemon juice and you are good to go. This makes it a great option when you are entertaining as you can actually spend time with your guests rather than fiddling around for hours in the kitchen. It also looks quite glamorous with its bright yellow colour.
  • You can also freeze the sauce at step 5 point and defrost when required and then add the seafood, cream and lemon juice.
Seafood Stew
Other “week-night” suppers

This Seafood Stew is a store-cupboard recipe which is great for a quick “week-night” supper but is also special enough for entertaining. You might like the following recipes if you are looking for meals that are easy to make when you get home from work but are tasty enough to cheer you up after a long day.

If you need to eat within an hour, then pasta is a good way to go and Spaghetti with Smoked Salmon or Creamy Mushroom and Chestnut Pasta are good options. Alternatively, you may feel like a hit of crisp, buttery pastry such as Asparagus and Herb Cheese Tart or Shallot Tart both of which use ready-made puff pasty and are very quick and easy.

If you have time to prepare ahead of time, the following dishes can be made the day before, kept in the fridge and then warmed through when you get home. Luxurious Macaroni Cheese with Caramelised Onions is a great thing to have waiting for your supper. Similarly, you cannot go wrong with a quiche or tart, such as Feta Quiche with Roasted Peppers, Asparagus Quiche, Beetroot Tart, Butternut Squash Tart with Chilli and Sage, Caramelised Onion Tart, Carrot Tart, Garlic Tart or Smoked Salmon Tart with Prawns.

Moroccan-style Seafood Stew recipe
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Seafood Stew

Seafood Stew

  • Author: Tastebotanical
  • Prep Time: 5
  • Cook Time: 30
  • Total Time: 35 minutes
  • Yield: Serves 6 1x
  • Category: Stew
  • Cuisine: Moroccan

Description

This Moroccan-style Seafood Stew can be made in just over half an hour.  Its creamy sauce, flavoured with warm spices and freshened with lemon, is both exotic and comforting.


Scale

Ingredients

  • 50 g (2 oz) butter
  • 2 onions
  • 1 bulb of fennel
  • Salt and pepper
  • 2 teaspoons ground coriander
  • 2 teaspoons ground turmeric
  • 2 teaspoons ground cumin
  • Half a teaspoon of cayenne pepper
  • 2 tablespoons plain flour
  • 600 ml  (1 pint) fish or vegetable stock
  • 350 g  (12 oz) raw shelled prawns
  • 500 g (1 lb) clams
  • Juice of 1 lemon
  • 2 tablespoons of double cream

Seafood Stew


Instructions

  1. Melt the butter in a large, heavy based frying pan or casserole.
  2. Chop the onions and fennel and add to the pan.  Season with salt and pepper.  Cook slowly for 15 minutes until the vegetables have softened.
  3. Add the coriander, turmeric, cumin and cayenne and cook for two minutes.
  4. Add the plain flour, stir to combine and cook for a further three minutes.
  5. Add the stock to the pan and heat gently until the sauce thickens.  This should take about 5 minutes.
  6. Add the raw prawns and clams to the pan and cook for a further 5 minutes.
  7. Add the lemon juice and cream just before serving.

Seafood Stew


Notes

You can use other combinations of seafood if you prefer.   You can use just prawns or substitute white fish (such as cod or monkfish).

You can make this recipe ahead up to step 5 and add the seafood, cream and lemon just before you are ready to eat.

Keywords: seafood, moroccan, prawns, clams, spiced

This recipe has been shared on #CookBlogShare with the Peachicks Bakery and #Fiesta Friday with Fiesta Friday 

Loved this recipe? Checkout the Recipe Index.

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Asparagus Quiche

Asparagus Quiche with Fresh Herbs

This Asparagus Quiche with Fresh Herbs is the perfect early summer lunch or supper recipe. In May and early June, bunches of seasonal fresh asparagus start to appear in the shops and it is time to look up recipes that make the most of it. It is the time of year when the weather becomes warmer and having a picnic or eating outside in the garden become more realistic prospects. It is also the time of year when outdoor concerts or plays, village fetes and sporting events start to take place. If you are looking for the perfect dish to take along to any of these, something easy, seasonal but luxurious, look no further than home-made Asparagus Quiche.

Recent posts on tastebotanical

Asparagus Quiche

What you need to know about Asparagus Quiche with Fresh Herbs

  • I generally make my own pastry. It took me many years to realise how easy it is and I do think it tastes better than ready-made pastry. However, if making pastry is not your thing, or you have limited time, you can use ready-made shortcrust pastry. This will make this quiche even quicker and easier to make.
  • Make sure you use fresh asparagus. There are lots of different varieties, particularly if you go to a farmers market or farm shop, and any would be good in this recipe.
  • A great technique when you are preparing asparagus is to remove the base of each spear by bending it until it snaps. It will naturally break at the point where the woody and unpalatable stem meets the edible part of the spear.
  • Make sure you do not overcook the asparagus. This is the basic rule of cooking asparagus. You need to make sure it has a little “bite” and retains its unique flavour.
  • I generally flavour this quiche with a combination of dill and chives. However, you can choose any non-woody herbs that you prefer. Tarragon and lemon balm would also be excellent choices.
  • Mature cheddar is my cheese of choice in this quiche as I think it adds a bit of oomph to the asparagus without overpowering it. You can try other cheeses but I would steer clear of blue cheese.
  • You can eat this quiche either hot, warm or at room temperature. We will sometimes eat it hot with buttery boiled new potatoes for supper. It also is great at room temperature as part of a summer buffet or in a lunch box. If you are making it ahead of time, you can keep it in the fridge for a couple of days. Make sure that you bring it out of the fridge at least half an hour before you plan to eat it as it is not at its best if it is icy cold.

Loved this recipe? Checkout the Recipe Index.

Asparagus Quiche

Other asparagus recipes

Every year, I look forward to early summer when fresh asparagus is in season. Nowadays, you can buy it all year round but I am a strong believer in eating seasonal, local food. This means that early summer is the time when I get to indulge my love of fresh asparagus. It is great treated simply, just steamed for a few minutes and then either eaten hot with butter or at room temperature with a simple olive oil and vinegar dressing.

However, it is also a fantastic basis for quiches and savoury tarts. In addition to this Asparagus Quiche, I also make an Asparagus Tart, using ready-made puff pastry, which is fantastic quick and easy lunch or supper dish. I also make a cold Asparagus and Pea Soup with Chervil which is great on a hot summer day either as a light lunch or as a starter for a dinner party.

There are many different types of asparagus with variation in colour, the most common is green asparagus but you can get purple and white, and also the thickness of the stems. If you look in your local farmers’ market or farm-shop at this time of year, you might be lucky and find a variety of different types.

Loved this recipe? Checkout the Recipe Index.

Asparagus and Pea Soup with Chervil
Other quiche and tart recipes

Savoury tarts and quiches are a fantastic, cook-ahead simple supper or lunch. They are easy to make and are great either hot or at room temperature. They can also be easily divided into portions if you are feeding a large number of people. Easily transportable, they also make a good addition to lunch-boxes or basis for a picnic. Some of my favourites are listed below.

Loved this recipe? Checkout the Recipe Index.

Asparagus Quiche with Fresh Herbs recipe

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Asparagus Quiche

Asparagus Quiche

  • Author: Tastebotanical
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: Serves 68 1x
  • Category: Quiche
  • Method: Baking
  • Cuisine: English

Description

Asparagus Quiche with Fresh Herbs is the perfect early summer lunch, supper or picnic recipe – easy, seasonal, luxurious and great eaten hot or cold. 

Asparagus Quiche


Scale

Ingredients

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)
  • Salt
  • 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

Asparagus Quiche


Instructions

  1. Set your oven to 180 C, 350 F or Gas Mark 4.
  2. 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.
  3. 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.
  4.  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. 
  5. 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.
  6.  Place the part-cooked asparagus spears in the pastry case. 
  7. 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.  
  8. Place your quiche or flan dish in the oven and cook for 25 minutes.

Notes

This Asparagus Quiche can be eaten hot, warm or at room temperature.

Keywords: asparagus, quiche, dill, chives

This recipe has been shared on #CookBlogShare with the Peachicks Bakery and #Fiesta Friday with Fiesta Friday 

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