Name: Broccoli and Asparagus Quiche
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 200 g plain white flour (all purpose flour); 100 g slightly salted butter (cold and cubed); 2 tbsp water; 150 g tenderstem broccoli (broccolini) (cut into 2.5cm (1 inch) pieces); 100 g asparagus tips (cut into 2.5cm (1 inch) pieces (any woody ends removed)); ⅛ tsp dried tarragon; ⅛ tsp dried dill; ½ tsp dried parsley; 4 medium free range eggs; 300 ml whole milk; 40 g grated/shredded cheddar cheese (vegetarian if required)

Asparagus is such a wonderful vegetable with 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.

Overhead shot of the finished broccoli and asparagus quiche served on a wooden chopping board.

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.

Overhead shot of a slice of broccoli and asparagus quiche served on a bed of salad.

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.

Overhead shot of the finished slice of broccoli and asparagus quiche served on a white plate ontop of a bed of salad with a fork on the side.

Here's the full recipe for my broccoli and asparagus quiche.

Here's what to do.

Ingredients

For the pastry

200 g (1⅓ cup) plain white flour (all purpose flour)
100 g (7 tbsp) slightly salted butter cold and cubed
2 tbsp water

For the filling

150 g (2¼ 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)
⅛ tsp dried tarragon
⅛ tsp dried dill
½ tsp dried parsley
4 medium free range eggs
300 ml (1¼ cup) whole milk
40 g (⅓ cup) grated/shredded cheddar cheese vegetarian if required

Equipment

Instructions

Make the pastry case

Put the flour and butter into a bowl.

Overhead shot of butter and flour in a mixing 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.

Overhead shot of the butter and flour in a mixing bowl having been mixed together.

Add the 2 tbsp of the water.

Overhead shot of the butter and flour mixed in a bowl with some 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.

Overhead shot of the casing mixture in a bowl.

Gather into a ball.

Overhead shot of the pastry mixture having been rolled 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.

Overhead shot of the flattened pastry mixture on a lightly floured surface.

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.

Overhead shot of the pastry for the chestnut quiche having been rolled out on a lightly floured surface.

Lift it into the tin, press into the corners so that there are no air gaps.

Overhead shot of the pastry for the chestnut quiche having been put inside a pie tin.

Roll a rolling pin over the top of the tin.

Overhead shot of a rolling pin rolling over the pie tin cutting off the edges for the chestnut quiche pastry casing.

This will allow you to neatly trim off the excess.

Overhead shot of the finished raw chestnut quiche pastry casing.

Scrunch up some baking paper and use it to closely line the inside of the pastry case.

Overhead shot of some baking paper laid over the top of the pastry in a pie tin.

Fill the paper with baking beans making sure to work them into the corners.

Overhead shot of the pastry inside the pie tin being worked in with baking beans.

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.

Overhead shot of the chestnut quiche pastry casing having been in the oven for 15 minutes.

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.

Overhead shot of the chestnut quiche pastry casing having been in the oven for a further 5 minutes (20 minutes in total)

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.

Overhead shot of adding the asaparagus, brocoli and beans to the pastry tin.

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!

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5 from 1 vote

Broccoli and Asparagus Quiche

Asparagus is such a wonderful vegetable with 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.

Prep Time15 mins

Cook Time1 hr

Total Time1 hr 15 mins

Course: Pies and quiches

Cuisine: British

Diet: Vegetarian

Servings: 8 slices

Author: Emily Leary

Ingredients

For the pastry

200 g (1⅓ cup) plain white flour (all purpose flour)
100 g (7 tbsp) slightly salted butter cold and cubed
2 tbsp water

For the filling

150 g (2¼ 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)
⅛ tsp dried tarragon
⅛ tsp dried dill
½ tsp dried parsley
4 medium free range eggs
300 ml (1¼ cup) whole milk
40 g (⅓ cup) grated/shredded cheddar cheese vegetarian if required

Equipment

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 / 410F).
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 / 375F) 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

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.

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