Asparagus, broccoli and red pepper quiche (recipe)

Today. I’m cooking an amazing vegetarian quiche recipe submitted by Maggy of Life at the Zoo.

The original recipe leaves the choice of filling open, so we opted for asparagus, Tenderstem broccoli and red pepper. I’m delighted with the results – it’s pretty, light and delicious, with a strong asparagus flavour that I just love.

Here’s what to do…

Ingredients

• 200g plain flour
• 100g butter
• 2-3 tbsp water
• 4 eggs
• 300ml of milk
• 40g cheese, grated
• 5 florets of tender stem
• 5 asparagus spears
• 1 red pepper

Instructions

The original recipe calls for making the pastry manually by crumbling the flour and butter together and kneading in the water. However, we love short cuts, so we put the flour and butter into the food processor

Then we added the water and pulsed again until it came together in a dough

Roll out the pastry and line the quiche tin. Here’s a how to guide here with the perfect method for getting pastry into the tin.

Chop the tops off the broccoli florets and chop the top half of the asparagus into 1-2cm pieces. Boil for 5 minutes, drain, plunge in cold water and drain again

De-seed and dice the red pepper, then spread all the veg evenly on the bottom of the pastry case

In a bowl, beat together the eggs and milk and 30g of the cheese

Pour the egg mixture into the case, top with the remaining cheese. If it’s really full, just pour in 3/4 of the liquid and take the tin to the oven, then pour in the remaining mix when it’s on the shelf

Cook in the oven at 200C (180C fan-assisted) for 30-45 min – keep checking it. I only caught mine just in time!

And what did Maggy make of my efforts?

Well done, your quiche looks amazing and you have inspired me to try some new combinations and flavours. Glad you enjoyed (and adapted!) the recipe and that I did an ok job writing it.

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Asparagus, broccoli and red pepper quiche (recipe)

This is an amazing vegetarian quiche with asparagus, Tenderstem broccoli and red pepper.

Author: Emily Leary

Ingredients

• 200 g plain flour
• 100 g butter
• 2-3 tbsp water
• 4 eggs
• 300 ml of milk
• 40 g cheese grated
• 5 florets of tender stem
• 5 asparagus spears
• 1 red pepper

Instructions

• The original recipe calls for making the pastry manually by crumbling the flour and butter together and kneading in the water. However, we love short cuts, so we put the flour and butter into the food processor
• Then we added the water and pulsed again until it came together in a dough
• Roll out the pastry and line the quiche tin. Here’s a how to guide here with the perfect method for getting pastry into the tin.
• Chop the tops off the broccoli florets and chop the top half of the asparagus into 1-2cm pieces. Boil for 5 minutes, drain, plunge in cold water and drain again
• De-seed and dice the red pepper, then spread all the veg evenly on the bottom of the pastry case
• In a bowl, beat together the eggs and milk and 30g of the cheese
• Pour the egg mixture into the case, top with the remaining cheese. If it’s really full, just pour in 3/4 of the liquid and take the tin to the oven, then pour in the remaining mix when it’s on the shelf
• Cook in the oven at 200C (180C fan-assisted) for 30-45 min – keep checking it. I only caught mine just in time!

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Cuisines identify the primary region of inspiration for a dish.

Tried this recipe?Snap a pic and tag @amummytoo on Instagram, Twitter or Facebook. I can’t wait to see your posts!

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