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Asparagus Quiche     Veg     HT  MC   75mins

Serve 4     Hot  Vegetarian  Vegetables  Tart   Flan  Main Course   



225g/8oz Shortcrust Pastry

2 tbsp Butter

4 tbsp Plain Flour

400ml/15 fl.oz. Milk

Salt and Pepper

A large pinch of Nutmeg

2 Eggs

100g/4oz Gruyere

225g/8oz Fresh or frozen Asparagus




1. Preheat the oven to 220C, 425F, Gas mark 7. Grease a 25cm/10 inch flan dish.


2. Roll out the pastry to 6mm/ 1/4 inch thickness and line the flan dish. Prick the base with a fork and bake blind for 10 minutes.


3. Prepare the asparagus by cutting off any woody stems and washing under running cold water. Cut into 5cm/2 inch lengths and boil in salted water for about 10 minutes.


4. Meanwhile, melt the butter in a pan, add the flour and cook, stirring for 1-2 minutes. Gradually add 300ml/10 fl.oz.  of the milk, little by little, stirring all the time. Bring to the boil and cook for 3-4 minutes. Remove from heat and season with salt, pepper and nutmeg.


5. Add 1 egg yolk to the sauce and mix well then add the grated Gruyere. Pour this sauce into the pastry case, filling to a maximum of 3/4 and bake for 15 minutes.


6. Remove the quiche from the oven and reduce the oven temperature to 190C, 375F, Gas mark 5. 


7, Arrange the drained asparagus over the top of the quiche. Mix together with rest of the milk, remaining egg yolk and 2 egg whites. Pour this over the quiche. Bake for a further 30 minutes. Serve immediately.





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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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