Asparagus is such a wonderful vegetable wit a unique flavour. We know it pairs well with eggs benedict so, of course, it tastes incredible in this rich and creamy Broccoli and asparagus quiche.
This is a great recipe for vegetarians and takes very little hands on time to make. The shortcrust pastry is a simple yet effective blend of butter and flour. You can make by hand or in the food processor and it makes a lovely, buttery dough that's easy to roll out and use to line your quiche tin.
Below, I've included plenty of pics to show you everything from the texture you should be looking for in the pastry, to how to 'blind bake' your tart case to ensure a lovely crisp finish.
The filling is super simple too - just asparagus and broccoli pieces, scattered with cheese, seasoned with tarragon, dill and parsley, and drenched in an egg and milk mixture that transforms in the oven to produce a perfectly tender quiche filling.
Here's the full recipe for my broccoli and asparagus quiche.
Here's what to do.
Ingredients
For the pastry
- 200 g (7.1 oz) plain white flour all purpose flour
- 100 g (3.5 oz) slightly salted butter cold and cubed
- 2 tbsp water
For the filling
- 1050 g (2.3 lb) tenderstem broccoli (broccolini) cut into 2.5cm (1 inch) pieces
- 100 g (3.5 oz) asparagus tips cut into 2.5cm (1 inch) pieces (any woody ends removed)
- 1/8 tsp (0.1 tsp) dried tarragon
- ⅛ tsp (0.1 tsp) dried dill
- ½ tsp (0.5 tsp) dried parsley
- 4 medium free range eggs
- 300 ml (10.1 floz) whole milk
- 40 g (1.4 oz) cheddar cheese vegetarian if required grated
Equipment
- Cutlery knife
Instructions
Make the pastry case
Put the flour and butter into a bowl.
Rub together quickly and efficiently until you have something resembling fine breadcrumbs. You can do this by pulsing in a food processor, if you prefer.
Add the 2 tbsp of the water.
Cut the liquid through the crumb with a cutlery knife. If it still seems really dry, add another drop or two but try not to add more as a wet dough may result in a tough pastry or a soggy bottom.
Gather into a ball.
Shape the pastry quickly into a flat disc, wrap and pop in the fridge for at least 10 minutes to firm up.
Preheat the oven to 210C (190C fan-assisted).
Roll out the pastry so that it’s 3-5cm (1-2 inches) wider than your tin.
Lift it into the tin, press into the corners so that there are no air gaps.
Roll a rolling pin over the top of the tin.
This will allow you to neatly trim off the excess.
Scrunch up some baking paper and use it to closely line the inside of the pastry case.
Fill the paper with baking beans making sure to work them into the corners.
Place the tin in the oven and bake for 15 minutes. Lift out the baking paper with the beans (careful, they’ll be very hot) and have a look at your pastry. It should look dry at the sides but will probably still be a bit doughy on the base.
Return to the oven for another 5 minutes. If there are any air bubbles on the base, you can gently smooth them down with the back of a spoon.
Make the filling
Lower the oven temperature to 190C (fan 170C) and place a flat tray on the shelf (this will help ensure the base is well crisped.
Spread the broccoli and asparagus evenly on the bottom of the pastry case.
Sprinkle the grated cheese on top, then the tarragon, dill and parsley and a good pinch of salt and pepper.
Put the the eggs and milk in a jug.
Whisk together.
Pour the egg mixture into the case. Depending on the size of your tin, you might not need all of the egg and milk mixture. Don't fill it closer than a centimetre or so (half inch) from the top.
Bake for 45-60 minutes until the pastry is crisp and golden and the quiche feels set to the centre if gently pressed with a finger tip. Place the flan tin on a can and the sides should drop away. Transfer the quiche to a cooling rack.
Once it's cooled and firmed up, simply slice and enjoy!
Print this broccoli and asparagus quiche
Broccoli and asparagus quiche
Ingredients
For the pastry
- 200 g (7.1 oz) plain white flour all purpose flour
- 100 g (3.5 oz) slightly salted butter cold and cubed
- 2 tbsp water
For the filling
- 1050 g (2.3 lb) tenderstem broccoli (broccolini) cut into 2.5cm (1 inch) pieces
- 100 g (3.5 oz) asparagus tips cut into 2.5cm (1 inch) pieces (any woody ends removed)
- 1/8 tsp (0.1 tsp) dried tarragon
- ⅛ tsp (0.1 tsp) dried dill
- ½ tsp (0.5 tsp) dried parsley
- 4 medium free range eggs
- 300 ml (10.1 floz) whole milk
- 40 g (1.4 oz) cheddar cheese vegetarian if required grated
Instructions
Make the pastry case
- Put the flour and butter into a bowl. Rub together quickly and efficiently until you have something resembling fine breadcrumbs. You can do this by pulsing in a food processor, if you prefer.
- Add the 2 tbsp of the water and cut the liquid through the crumb with a cutlery knife. If it still seems really dry, add another drop or two but try not to add more as a wet dough may result in a tough pastry or a soggy bottom.
- Shape the pastry quickly into a flat disc, wrap and pop in the fridge for at least 10 minutes to firm up.
- Preheat the oven to 210C (190C fan-assisted).
- Roll out the pastry so that it’s 3-5cm (1-2 inches) wider than your tin. Lift it into the tin, press into the corners so that there are no air gaps. Roll a rolling pin over the top of the tin to trim off the excess.
- Scrunch up some baking paper and use it to closely line the inside of the pastry case.
- Fill the paper with baking beans making sure to work them into the corners.
- Place the tin in the oven and bake for 15 minutes. Lift out the baking paper with the beans (careful, they’ll be very hot) and have a look at your pastry. It should look dry at the sides but will probably still be a bit doughy on the base.
- Return to the oven for a further 5 minutes until it looks dry all the way across. If there are any air bubbles on the base, you can gently smooth them down with the back of a spoon.
Make the filling
- Lower the oven temperature to 190C (fan 170C) and place a flat tray on the shelf (this will help ensure the base is well crisped.
- Spread the broccoli and asparagus evenly on the bottom of the pastry case.
- Sprinkle the grated cheese on top, then the tarragon, dill and parsley and a good pinch of salt and pepper.
- In a jug, beat the eggs and milk together.
- Pour the egg mixture into the case. Depending on the size of your tin, you might not need all of the egg and milk mixture. Don't fill it closer than a centimetre or so (half inch) from the top.
- Bake for 45-60 minutes until the pastry is crisp and golden and the quiche feels set to the centre if gently pressed with a finger tip.
- Place the flan tin on a can and the sides should drop away. Transfer the quiche to a cooling rack.
Nutrition
Pin this broccoli and asparagus quiche
More quiche recipes to try
Baking with kids - a FREE eBook!
These easy recipes, fun activities and creative challenges are sure to keep the kids entertained!
Amanda @gidders1 says
I love this, such a great idea. The quiche looks delicious!!
Kirsty (mytwomums) says
Looks delicious. I must try this.
Rachael says
That looks utterly delish Em! I think I'll be making this at the weekend for sure!
Emma @mummymummymum says
oh Yum! Z loves quiche, we'll be trying this!
Jayne says
Oh my word, this looks delicious. I only tried asparagus for the first time about six months ago and I adore it so I really will try to make this, especially as I have your awesome perfect pastry guide too!
Katie Vyktoriah says
Mm. That looks beautiful! I miss quiche since I moved to the US. I used to buy a couple a week from Tesco, but they're not as popular here, and I've not really seen one. I may just have to give it a go and make my own!
Fi says
That looks amazing! I'm going to give this a try myself!