Asparagus and Potato Quiche

Asparagus and Potato Quiche

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Servings: 6
Calories: 261


  • 6 oz short potato pastry
  • 3 medium eggs beaten
  • 1 large potato peeled and grated
  • 1/4 pt single cream
  • Salt and pepper to taste
  • 1 lb tin of asparagus
  • spears Fresh parsley for garnish


  • Grease and line a 20 cm (8 in) quiche tin with the pastry.
  • Bake blind in the oven Gas mark 4, 350°F (180°C) until golden brown and allow to cool slightly.
  • Mix together the beaten eggs, grated potato, cream, salt and pepper.
  • Pour into the quiche tin and arrange the asparagus spears in a circle in the case, like the spokes of a wheel.
  • Bake in the oven Gas mark 7, 425°F (220°C) for 10 minutes, reduce heat to Gas mark 4, 350°F (180°C) and bake for a further 30 minutes.
  • Serve garnished with chopped parsley.
Calories: 261 kcal
Carbohydrates: 24 g
Protein: 7 g
Fat: 16g
Saturated Fat: 7 g
Trans Fat: 1 g
Cholesterol: 104 mg
Sodium: 158 mg
Potassium: 379 mg
Fiber: 3 g
Sugar: 2 g
Vitamin A: 891 IU
Vitamin C: 11 mg
Calcium: 54 mg
Iron: 3 mg
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