Cheesy asparagus quiche

Homemade pastry is topped with vibrant asparagus, creamy camembert and cheddar cheese in this simple recipe. Light yet comforting, this quiche makes a wonderful lunch or dinner

By Jennene Plummer
  • 25 mins preparation
  • 45 mins cooking
  • Serves 6
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Cheesy asparagus quiche
  • 1 tablespoon olive oil
  • 3 red onions, finely sliced
  • 1 teaspoon brown sugar
  • 2 bunch asparagus, trimmed, blanched
  • 125 gram camembert, chopped
  • 125 gram cheddar cheese, chopped
  • 2 eggs
  • 1/2 cup cream
  • 2 teaspoon dijon mustard
  • 1 1/2 cup plain flour
  • 1/4 cup finely grated parmesan
  • 125 gram chilled butter, chopped
  • 1 egg yolk
  • 1-1 ½ tablespoons iced water
  • salad to serve (optional)


Cheesy asparagus quiche
  • 1
    Preheat oven to 200°C. Lightly grease an oven tray.
  • 2
    Make pastry.
  • 3
    Roll out pastry between 2 sheets baking paper to form a 5mm-thick rectangle. Transfer to oven tray and fold over edges to make a 2cm border. Chill for 15 minutes.
  • 4
    Bake pastry blind for 15 minutes, then remove paper and weights. Bake for a further 8-10 minutes until golden. Cool.
  • 5
    In a large frying pan, heat oil on low. Cook onion and sugar for 15-20 minutes, stirring occasionally, until caramelised. Cool slightly. Spread onion evenly over pastry. Top with asparagus and cheeses.
  • 6
    Reduce oven to 180°C. In a large jug, whisk eggs, cream and mustard together. Season and pour into pastry case.
  • 7
    Bake for 15-20 minutes until set. Serve hot or cold, cut into pieces. Accompany with salad.
  • 8
    Sift flour into a large bowl, then stir in parmesan. Using fingertips, rub in butter until mixture resembles breadcrumbs. Add yolk and enough water to make a firm dough. Knead, then wrap in cling film. Chill for 30 minutes.


  • If preferred, you could use thawed, store-bought shortcrust pastry instead.