Delightfully cheesy recipe for Asparagus Quiche


200 g flour
125 g butter, slightly softened
1 handful grated cheddar cheese
Pinch salt

200 g fresh asparagus trim edges and lightly steam
Grated rind of one lemon
Handful grated Gouda or Emmenthaler
Handful grated pecorino
Salt, pepper and nutmeg
125ml cream
250ml milk
3 eggs

How to
Place all pastry ingredients into a bowl cutter, or mixing bowl fitted with the K-beater.

Run the processor until the mixture resembles fine bread crumbs and can press together.

Tip crumble into a greased quiche dish. Press onto the dish bottom and up the sides in an even layer.

Set aside

Sprinkle the Gouda over the bottom of the pastry.

Arrange the asparagus on top of the cheese.

Sprinkle with the lemon rind and pecorino cheese.

Whisk together the cream, milk and eggs and season well.

Pour over the asparagus.

Bake in a preheated oven at 180 deg. Celsius for about 30 minutes until set, golden and puffy.

Eat whilst warm (the very best) or at room temperature, never fridge cold.

Recipe courtesy of Pomegranate Days– a blog by Sam Taylor

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