Home-made Asparagus Quiche

This recipe works in combination with: Asparagus & Pea Risotto, Broccoli, Potato & Blue Cheese Bake, Pad Thai-Style Noodles. This recipe features in these meal plans: Lower Calorie Suppers 3, Veggie Spring Suppers.

A home-made asparagus and new potato quiche served with a simple wild rocket side salad.

Ingredients

  • 50g of asparagus tips
  • half of a 70g bag of wild rocket leaves
  • 2 medium new potatoes (approx 70g each), finely sliced
  • 150ml of single cream
  • 50g of cheddar cheese, grated
  • 1/2 medium onion (approx 185g each), sliced
  • 100g of plain white flour
  • 2 free range medium eggs
  • 60g margarine/butter
  • 2 tbsp olive oil
  • 1 tsp lemon juice
  • Serves: 2
  • Course: Main Course
  • Preparation time: 10 mins
  • Cooking time: 40 mins
  • Oven temp: 200c
  • Price per person: £1.68
  • Store cupboard: Typical
  • Calories per serving: 731
  • 5-a-day per serving: 0.5
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Asparagus Quiche photo
Tasty?

318 cooks think so

Method

  1. To make the pastry, sift the flour and a pinch of salt into a large bowl. Add the butter/margarine and rub it with your fingers until the mixture is even in colour and resembles fine breadcrumbs.
  2. Stir in 2 tbsp water and mix together. Continue to mix, adding water as necessary, until the dough begins to hold together (if you add too much water just add a little extra flour until you get the right consistency). Shape the dough into a ball. Wrap in clingfilm and chill in the fridge for 20 minutes.
  3. On a floured work surface roll out the pastry until it is 3mm thick and use to line an 18cm (7 inch) flan tin. Trim off the excess pastry around the edge and chill in the fridge for 10-20 minutes.
  4. Meanwhile, preheat the oven and prepare the quiche filling. Heat 1 tbsp oil in a frying pan and cook the onion over a low heat for 10 minutes, or until softened, but not coloured. Cook the potatoes in lightly salted boiling water for 8-10 minutes, or until tender.
  5. Parboil the asparagus in boiling water for 2 minutes. Cut off the lower woody half, and chop into thick slices for use in the filling. Cut the tips in half lengthways and set aside - these will be arranged on top of the filling.
  6. Mix together the cheese, eggs and cream. Season with salt and pepper and set aside.
  7. Lightly prick the base of the pastry with a fork and layer the potato slices onto the base. Evenly spoon on the cooked onion and chopped asparagus and season with salt and pepper. Pour in the egg mixture and arrange the asparagus tips over the top of the filling. Bake in the oven for 20-25 minutes, or until set and browned on top. Allow to rest for 5 minutes.
  8. To make the dressing, mix together the lemon juice and 1 tbsp oil. Season with salt and pepper.
  9. Toss the rocket leaves with the dressing and serve with the asparagus quiche.

Cook's tips

You will need an 18cm (7 inch) flan tin for this recipe.


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