Asparagus Quiche

Asparagus Quiche

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This Asparagus Quiche recipe is a must-have for breakfast or brunch. A savory and hearty dish, it can be made ahead and reheated to serve as a first course at dinner.
Servings: 4
Calories: 464


  • 8 oz Shortcrust pastry
  • 2 tbsp Butter
  • 4 tbsp Plain flour
  • 3/4 pint Milk
  • Salt and pepper
  • Pinch of grated nutmeg
  • 2 Eggs
  • 4 oz Mature cheese
  • 12 oz Can of asparagus


  • Preheat the oven to 425°F (220°C) Gas 7.
  • Roll out the dough to 1/4 inch (6 mm) thick and use to line greased 10 inch (25 cm) flan ring or dish. Prick with fork. Bake blind for 5 minutes.
  • Melt the butter in a small saucepan. Stir in flour. Gradually stir in 1 1/4 cups of the milk. Season with salt, pepper and nutmeg. Bring to the boil, stirring constantly. Cook for 2 minutes. Remove pan from heat. Separate the eggs and stir one yolk into sauce. Grate the cheese and add to the sauce.
  • Pour the sauce into the flan case. Return to the oven and bake for 15 minutes.
  • Remove quiche from oven. Reduce heat to 375°F (190°C) Gas 5. Drain asparagus, cut into small lengths and arrange evenly over surface. Mix together the rest of the milk, the remaining egg yolk and 2 egg whites and pour this over top. Bake for 30 minutes more.


Freezing Suitable: thaw and refresh in hot oven for 10 minutes
Calories: 464 kcal
Carbohydrates: 44 g
Protein: 19 g
Fat: 24g
Saturated Fat: 13 g
Trans Fat: 1 g
Cholesterol: 136 mg
Sodium: 1152 mg
Potassium: 399 mg
Fiber: 3 g
Sugar: 6 g
Vitamin A: 1364 IU
Vitamin C: 5 mg
Calcium: 347 mg
Iron: 5 mg
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