Looking for an Asparagus Quiche Recipe?

I have a favourite asparagus quiche recipe which will obviously be the first one on this page but I also like to make a variety of quiches with different pastry and vegetables. I enjoy choosing brightly coloured vegetables, cutting them into pretty shapes and laying them out in patterns to make my quiches look as good as they taste. You don't need to be artistic to make these quiches look good!

Asparagus Flan or Asparagus Quiche? What is the difference? If I knew I'd tell you! I have never worked out the difference but I am sure a trained cook will know the answer if there is one... I blame a combination of my domestic science teachers and my mother for not telling me!!

Asparagus Quiche

We love our quiches with wholemeal flour and porridge oats for an interesting and healthy texture but you can make it with a more traditional pastry if you chose.

You can freeze this asparagus quiche recipe  with good results and reheat to eat it warm. If I am doing a buffet party I always make lots of quiches in advance and freeze them.

INGREDIENTS

175g (6oz) plain wholemeal flour

50g (2oz) porridge oats

salt and pepper

100g (4oz) butter

350g (12oz) asparagus

1 yellow, red or orange pepper (not green you want another colour here)

a few mushrooms (depending on size)

100g (4oz) stilton

3 eggs

300ml (1/2pint) milk

Directions

  1. Preheat the oven to 190C (375F) gas mark 5
  2. Place flour, oats and 1/2 tsp salt in a large bowl.
  3. Cut the butter into small cubes and rub into the flour unitl it resembles fine breadcrumbs.
  4. Add cold water slowly until the mix comes together in a dough that is not too sticky. As dry as can be achieved but still a dough works best.
  5. Roll out the pastry on a floured surface in a circle and use to line a 23cm (9") flan dish.
  6. Some people bake their flans blind before putting the egg mix in. Peronally I rarley do and my quiches come out fine. However, if your flans have uncooked or soggy bases this is the time to bake it blind. If not baking blind pop the flan dish in the fridge until you are ready to use it.
  7. Snap the ends off the asparagus.
  8. Slice the mushrooms into flat slices down the stalk so you see all the colours on each slice.
  9. Slice the pepper to either make nice straight slices or curly ones, your choice.
  10. Lightly whisk the eggs and milk together and crumble in the stilton. Season with salt and pepper.
  11. Pour the egg mixture into the flan case and place the vegetables in a pretty pattern into the mix giving them a slight dunk so they are covered with the egg mix. Making a star shape to start with using the asparagus is good then fill in the spaces with the other vegetables in a nice pattern. Be quite quick about this you don't want the egg mix making the pastry go soggy.
    If you put the vegetables in first it might work but I find they often float out of place and I lose the pattern I have made!
  12. Cook for 40 minutes or until just set.

Cooking Time: 40mins  
Prep Time:       15mins
Serves:              6 - 8

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Serve this asparagus quiche recipe warm or cold (warm is best) with salad, pasta, new potatoes, you name it....

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