Savory Cheese and Asparagus Quiche Recipe

Introduction

This savory cheese and asparagus quiche is a perfect addition to any feast, offering a delightful combination of creamy filling and flaky pastry. Fresh asparagus and rich cheddar bring a lovely balance of flavors that’s sure to impress your guests.

Ingredients

• 250g plain flour (or gluten-free flour for an alternative)
• 125g butter (salted or unsalted)
• 50g grated cheddar cheese (or Gruyère for variation)
• ½ tsp salt
• 4-6 tbsp cold water
• 200g fresh asparagus (thin spears preferred)
• 3 large eggs
• 150ml single cream (or double cream for creamier filling)
• 100g soft cream cheese (plain variety)
• Freshly ground black pepper, to taste
• Extra grated cheese for sprinkling

Instructions

1. Step 1: In a bowl, combine the plain flour and salt. Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the grated cheddar cheese. Gradually add cold water, a tablespoon at a time, until a dough forms. Wrap in cling film and chill for 30 minutes.
2. Step 2: Roll out the chilled dough and line a greased flan dish, allowing some overhang. Cover the pastry with parchment paper and fill with baking beans. Blind bake at 180°C (360°F) for 10 minutes. Remove beans and parchment, trim edges, then bake for another 5-7 minutes until golden.
3. Step 3: Cut asparagus into small pieces, reserving the tender tips for decoration. In a bowl, whisk the eggs, single cream, soft cream cheese, salt, and black pepper until smooth.
4. Step 4: Spread the chopped asparagus evenly over the baked pastry. Pour the egg mixture on top. Arrange the reserved asparagus tips decoratively and sprinkle with extra grated cheese.
5. Step 5: Bake the assembled quiche at 180°C (360°F) for 20-25 minutes until the filling is set and lightly golden on top.
6. Step 6: Let the quiche cool slightly before slicing. Serve warm or chilled for a delicious treat.

Tips & Variations

• For a nuttier flavor, substitute cheddar with Gruyère or Comté cheese.
• Use double cream instead of single cream for an extra rich filling.
• If you prefer a vegetarian option, add sautéed mushrooms or spinach to the filling along with asparagus.
• Blind baking the crust fully helps prevent sogginess from the moist filling.

Storage

Store any leftover quiche covered in the refrigerator for up to 3 days. Reheat slices in a moderate oven or microwave until warmed through. This quiche can also be served cold, making it ideal for picnics or packed lunches.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen asparagus in this quiche?

While fresh asparagus is best for texture and flavor, frozen asparagus can be used if thawed and drained well to avoid excess moisture in the filling.

How do I prevent a soggy crust?

Blind baking the pastry thoroughly and using baking beans to weigh it down helps keep the crust crisp by preventing it from becoming waterlogged during baking.

Savory Cheese and Asparagus Quiche Recipe

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★★★★★

4.4 from 82 reviews

This Savory Cheese and Asparagus Quiche combines a rich, flaky cheddar-infused pastry crust with a creamy filling of fresh asparagus, eggs, and soft cheeses. Perfect for brunch, lunch, or a light dinner, this elegant quiche features tender asparagus tips on top, baked to a golden finish that impresses at any feast or gathering.

• Author: Cleo
• Prep Time: 40 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 20 minutes
• Yield: 6 servings 1x
• Category: Quiche
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

For the Pastry

• 200g Plain Flour
• 100g Butter (cold, cubed)
• 50g Grated Cheddar Cheese
• 1/2 tsp Salt
• 3–4 tbsp Cold Water

For the Filling

• 300g Fresh Asparagus
• 3 Large Eggs
• 150ml Single Cream
• 100g Soft Cream Cheese (plain)
• 1/2 tsp Salt
• 1/4 tsp Ground Black Pepper (optional)
• Extra grated cheddar cheese for topping (about 30g)

Instructions

1. Prepare the Pastry: In a mixing bowl, combine plain flour and salt. Rub in the cold cubed butter using your fingertips until the mixture resembles fine breadcrumbs. Stir in the grated cheddar cheese. Gradually add cold water, a tablespoon at a time, mixing gently until the dough just comes together. Shape into a disk, wrap in cling film, and chill for 30 minutes.
2. Blind Bake the Pastry: Roll out the chilled dough on a floured surface to fit a greased flan dish, leaving some overhang. Line the dough with parchment paper and fill with baking beans or weights. Bake in a preheated oven at 180°C (360°F) for 10 minutes. Remove the baking beans and parchment, trim the edges neatly, and bake for an additional 5 to 7 minutes until the crust is golden and crisp.
3. Prepare the Filling: Trim and cut the asparagus into small pieces, reserving the tender tips for decoration. In a bowl, whisk together eggs, single cream, soft cream cheese, salt, and ground black pepper until smooth and well combined.
4. Assemble the Quiche: Spread the chopped asparagus evenly in the pre-baked pastry case. Pour the creamy egg mixture over the asparagus. Arrange the reserved asparagus tips on top for a decorative touch, then sprinkle with extra grated cheddar cheese.
5. Bake the Quiche: Place the assembled quiche back in the oven and bake at 180°C (360°F) for 20 to 25 minutes, or until the filling is set and the top is lightly golden.
6. Cool and Serve: Remove the quiche from the oven and allow it to cool slightly before slicing. Serve warm or at room temperature for the best flavor and texture.

Notes

• You can substitute the grated cheddar in the pastry or topping with Gruyère for a nutty flavor.
• Use gluten-free flour as a substitute to make the pastry gluten-free.
• Double cream can be used instead of single cream for a richer filling.
• Chilling the dough before blind baking prevents shrinkage and ensures flakiness.
• Store leftovers in the refrigerator and consume within 2 days for freshness.
• This quiche can be enjoyed warm or cold, making it perfect for picnics or buffets.

Keywords: savory quiche, asparagus quiche, cheese quiche, spring recipes, tart recipes, brunch ideas, flaky pastry quiche