Recipe

Asparagus quiche

Delicious served warm or cold, a wedge of asparagus quiche makes for a satisfying lunch or light dinner. Great with a mixed salad.

Dec 30, 2014 1:00pm
  • 15 mins preparation
  • 45 mins cooking
  • Serves 4
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Ingredients

Asparagus quiche
  • 1 sheet frozen shortcrust pastry, thawed
  • 15 gram butter
  • 1 onion, chopped
  • 2 bunch asparagus, trimmed and cut into 3 lengths
  • 250 gram ricotta cheese
  • 1 cup (250ml) cream
  • 3 eggs, beaten
  • 1/4 cup (20g) grated parmesan (optional)
  • mixed salad, to serve

Method

Asparagus quiche
  • 1
    Preheat oven to 200°C. Ease pastry into a lightly greased quiche pan (20cm or 2 smaller pans). Trim. Rest for 15 minutes.
  • 2
    Fill pastry with scrunched foil or baking paper and fill with dried beans. Bake blind for 10 minutes. Cool.
  • 3
    Melt butter in a frying pan. Saute onion until tender. Add asparagus and saute for 2 minutes. Transfer to a bowl. Blend in ricotta, cream and eggs. Season to taste.
  • 4
    Spoon mixture into pastry case. Sprinkle with parmesan, if using.
  • 5
    Bake for 25-30 minutes, until firm. Cut into wedges and serve with salad.

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