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Gemma Baldwin

Quick & Easy Asparagus Quiche Recipe


Summer is the ideal time to try a new quiche recipe!

With summer parties, picnics and BBQs galore, quiches are a staple this time of year. Easy to transport and good hot or cold, with salad or chips, we'll show you how to make a simple delicious quiche and then we want to see you get creative with fillings and toppings of your choice!

Prep Time 5 minutes

Cook Time Combined 1 hour, 5 minutes

Yield 8


  • Tart pan (around 10" diameter to 1" deep)
  • Baking beans


  • 2 eggs
  • 1 egg yolk
  • A dozen or so asparagus tips
  • Jus-Rol Shortcrust pastry block (to save some time!)
  • 1 onion
  • 300ml single cream
  • Salt for seasoning


  1. Set the oven to 200°C
  2. Flour your surface and roll out the pastry to the thickness of around a pound coin
  3. Leaving a 1" space around the edge, use your round tart pan to cut out your shortcrust base
  4. Place the pastry in the pan and push into the edges and trim off any excess overhang. Then prick the base of the pastry case with a fork several times to prevent bubbles
  5. Bake the pastry for 15 mins with baking beans
  6. Remove the baking beans and 'blind bake' for a further 5 minutes
  7. Once this is done, remove from the oven and reduce the temperature to 180°C and let the case cool on your counter whilst moving onto the next step
  8. Blanch the asparagus in boiling water for 2 to 3 minutes so they're beginning to soften, then drain
  9. Mix together the eggs, egg yolk and milk
  10. Fill the now cooled pastry case with the egg mixture so it's about 3/4 full and arrange the asparagus on top
  11. Carefully move the quiche back onto the oven shelf and top up the egg mixture so that the case is now full 
  12. Bake for 45 mins at 180°C
  13. Eat hot or cold!





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