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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.

Ingredients

Scale

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

Find it online: https://cookedbycleo.com/savory-cheese-and-asparagus-quiche-recipe/