Asparagus quiche

Asparagus quiche

45 min
Calling all vegetable lovers to the table with our easy asparagus quiche recipe. It combines the inimitable, earthy flavour of fresh asparagus with the sweetness of peas, enveloped in a creamy mixture of eggs and white cheese and encapsulated within a beautifully crumbly buttery shortcrust pastry. With basic ingredients and simple cooking techniques, you are set to create a meal that is as impressive to the eyes as it is pleasing to the palate.


Step 1
  • Preheat your oven to 200°C/ 180°C fan/ gas mark 6.
Step 2
  • On a lightly floured work surface, roll out the pastry about 5mm thick, then carefully place it in a rectangular tart tin (20x30cm and 3cm height), ensuring that it covers the bottom and sides. Trim any excess pastry with a knife, then use a fork to prick holes in the bottom.
Step 3
  • Line the pie crust with baking paper and weigh it down with baking beans. Blind-bake for 10 minutes, remove from the oven and carefully lift out the bean-lined baking paper. Transfer back to the oven and cook for a further 7 minutes.
Step 4
  • Meanwhile, in a well-salted pan of boiling water, blanch the asparagus for about 30 seconds. Drain, refresh in cold water and pat dry. Separate the asparagus tips from the spears. Set the tips aside with 50g of the peas for later.
Step 5
  • In a mixing bowl, combine the whole eggs and one additional yolk, double cream, half of the white cheese, 100g of peas and the asparagus stalks.
Step 6
  • Leaving it in its tin, place the cooked pie base onto a baking sheet (just in case the egg mixture spills out) and pour over the egg mixture. Carefully place the pie back in the oven and cook for 15 minutes.
Step 7
  • Take the pie out of the oven and top with the remaining white cheese, asparagus tips and peas. Cook for a further 10-15 minutes or until the egg mixture has started to brown and there is not much wobble left on the surface.
Step 8
  • Grill the courgette slices until lightly charred.
Step 9
  • Once the quiche is cooked, remove it from the tin and arrange the grilled courgette slices, pine nuts, mint, and pea shoots on the top. Slice and serve warm or cold.

Make sure the 2 cm asparagus pieces as well as thin courgette slices are evenly cut. In the filling, the asparagus should be evenly baked and softened, and for the topping, the courgette slices should be evenly charred to make them that much more delicious to bite into. For the courgette, you can use a mandolin to ensure even slices. If you do not have baking beans, there are other ways to weigh down on the shortcrust. You can use small ceramic balls, uncooked rice, or the like. No matter what you use, remember that you can reuse it the next time you are blind-baking.


When it comes to baking the quiche, the trick is to bake until it is just set. Do not worry if your quiche still has a slight wobble in the middle when you remove it from the oven. It will continue to set as it cools, ensuring your filling maintains that perfect, custard-like consistency.

Questions about asparagus quiche

An asparagus quiche is a simple yet delicious dish that you can serve for any occasion, be it lunch or dinner. Read our answers to some of the most asked questions below, then you will be all set to make it yourself.

Is asparagus good in quiche?
Yes, asparagus is excellent in quiche. Its distinct, mildly earthy flavour complements the rich, creamy egg base, while its crisp texture offers a pleasant contrast to the soft custard filling. When baked, asparagus also intensifies in flavour, which further enhances the overall taste of the dish. Moreover, its vibrant green colour adds a beautiful visual element to the quiche, making it even more appetising.
What cheese to use for asparagus quiche?
White cheese is an excellent choice in an asparagus quiche. Its mild yet distinctive flavour harmonises with the earthy tones of asparagus, creating a well-balanced taste. This type of cheese also melts well during baking, lending a delightful creaminess to the quiche. The lighter taste profile of white cheese complements the asparagus, ensuring that neither ingredient overpowers the other.
Can you freeze asparagus quiche?
Yes, you can freeze asparagus quiche. After it cools, wrap it tightly in cling film and then in foil to prevent freezer burn. When you are ready to enjoy it, defrost it in the fridge overnight and reheat it in the oven at a low temperature until warmed through. This process ensures the quiche retains its flavour and texture. However, note that the asparagus may lose some of its crispness when frozen and reheated.
What to serve with asparagus quiche?
Serve an asparagus quiche with a variety of fresh toppings. Consider adding ribbons of courgette for a tender crunch, toasted pine nuts for a nutty contrast, and fresh mint leaves for a touch of freshness. You can also consider adding pea shoots for a slight sweetness that rounds out the flavours. These toppings not only enhance the overall taste of the quiche but also add a vibrant visual appeal.


For the filling
Green asparagus
150 g
Egg yolk
Double cream
250 ml
1¼ tsp
White cheese cubes in brine, drained
1 pot
Frozen peas
150 g
Courgettes, sliced into ribbons using a Y-shaped peeler
Toasted pine nuts
2 tbsp
Fresh mint leaves
Pea shoots

Make a savoury quiche with asparagus, peas, and cheese

When it comes to celebrating the bounty of the season, few dishes offer the same flexibility and charm as a savoury quiche. A melting pot of vibrant flavours and textures, a quiche with asparagus, peas, and white cheese is the quintessential recipe that showcases the wonderful marriage of a buttery crust and a delicately cooked vegetable filling.

The shortcrust pie base sets the stage with its delectable, flaky texture that beautifully encapsulates the vegetable filling. The crust's crispness forms a delightful contrast against the custardy filling and the tender vegetables. Asparagus lends its mildly earthy and subtly sweet flavours alongside a texture that retains a gentle crunch even when baked. Peas, with their inherent sweetness and softness, harmonise with the asparagus while adding visually delightful pops of bright green.

Melting seamlessly into the egg base, the white cheese’s mild flavour subtly elevates the earthy tones of asparagus and the sweetness of peas without overpowering them. The result is a well-rounded, savoury filling that oozes with creaminess and bursts with the vibrant flavours of the vegetables.

If you cannot get enough of delectable dishes showcasing the versatility of vegetables, you should check out our recipes for a roasted vegetable tart with courgettes and tomatoes, mixed vegetable gratin with carrots and butternut squash, or a warm salad with broccoli and aubergine.

A delicious pie topping to elevate the experience

While the cheese and asparagus quiche filling is a delight on its own, the real secret to turning this dish into an unforgettable experience lies in its topping. With each bite, you discover a new layer of flavour and texture, making the experience of savouring this quiche truly remarkable.

Courgettes add a gentle crunch, their tender, mildly sweet notes subtly enhancing the earthy tones of the asparagus and the rich, creamy filling. The toasted pine nuts bring a slight buttery flavour and a delightful crunch, their toasty aroma creating a wonderful contrast against the fresh vegetables.

Fresh mint leaves, with their refreshing and slightly sweet undertones, cut through the richness of the quiche, offering a refreshing lift to the overall taste. This herb is the unexpected guest that leaves a lingering impression. Pea shoots, while being tender and sweet, add an exciting textural element and a slight peppiness that beautifully ties in with the other ingredients. Not just an afterthought, these delicate greens uplift the quiche with their vibrant colour and flavour.