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Asparagus Quiche

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  • Serves: 4
  • Prep Time: 30 mins
  • Ready in: 35-45 mins
  • Difficulty: Moderate
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Asparagus Quiche
The lovely delicate flavours of Asparagus with to jolt of Gruyere cheese is a great combination.


  • 500g shortcrust pastry
  • 1 egg white
  • 2 medium onions, peeled and finely chopped
  • 3-4 tbsp olive oil
  • 30 fresh asparagus spears, say 500-600g
  • 2 medium eggs
  • 1 yolk
  • 400mls milk
  • 1 tsp ground coriander
  • 100g finely grated Gruyere cheese
  • salt & pepper

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  • Pre-heat the oven to 180C gas 4.
  • Roll out the pastry nice and thin, and line a 36cm x 12cm x 3cm deep rectangular loose bottomed flan tin. Make sure you have a nice high lip above the edge of the tin.
  • Dock with a fork then chill well and line with baking parchment and baking beans.
  • Cook the flan until the pastry is just set but with not too much colour.
  • Remove from the oven and carefully the beans with a dessert spoon so you don’t damage the pastry.
  • Brush with beaten egg white and return to the oven to set and seal the pastry well.
  • Next peel the bottom few centimetres of the spears so they will fit into the cooked base nice and snugly. Make sure you have plenty to pack in.
  • Once you have enough, chop the cut off pieces nice and small (same size as the onions) and add to the onions and cook with 3-4 tbsp of oil to soften.
  • Once softened spoon into the base of the flan tin.
  • In a separate pan add the 4-5 tbsp olive oil and gently sauté the spears with a salt and pepper to get a nice colour and cook through slightly.
  • Once cooked pack the spears nice and neatly on the onions side by side and nice tight.
  • Whisk the eggs, yolks and milk together well and season with salt, pepper and ground coriander.
  • Place the flan tin on a baking tray and place in the oven, then carefully pour in the custard until the flan is really full.
  • Cook until just set probably 30-35 minutes. 
  • Remove from the oven when just set, then leave to cool at room temperature.
  • Cut across the flan with the asparagus so you end up with a neat looking perfect quiche, and finely grate over a little fresh Gruyere cheese just before serving, the cheese must not melt.

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