• Skip to main content
  • Skip to primary sidebar

A Mummy Too

menu icon
go to homepage
  • Recipes
  • Dietary
  • Holidays
    • E-mail
    • Facebook
    • Instagram
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Dietary
    • Holidays
    • E-mail
    • Facebook
    • Instagram
  • ร—
    Home ยป Pie and quiche recipes

    Green links are Amazon links. As an Amazon Associate I earn from qualifying purchases.

    Broccoli and asparagus quiche

    Jump to Recipe

    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) salted butter cold and cubed
    • 2 tbsp water

    For the filling

    • 150 g (5 oz) tenderstem broccoli (broccolini) cut into 2.5cm (1 inch) pieces
    • 100 g (3½ 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

    • Weighing scales
    • Measuring spoons
    • Cutlery knife
    • Grater
    • Kitchen knife
    • Chopping board
    • Rolling pin
    • Loose bottomed, fluted, non-stick quiche tin
    • Large mixing bowl
    • Whisk
    • Parchment/baking paper
    • Baking beans

    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!

    Print this broccoli and asparagus quiche

    Print Recipe
    5 from 2 votes

    Broccoli and Asparagus Quiche Recipe

    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 minutes mins
    Cook Time1 hour hr
    Total Time1 hour hr 15 minutes 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) salted butter cold and cubed
    • 2 tbsp water

    For the filling

    • 150 g (5 oz) tenderstem broccoli (broccolini) cut into 2.5cm (1 inch) pieces
    • 100 g (3½ 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

    • Weighing scales
    • Measuring spoons
    • Cutlery knife
    • Grater
    • Kitchen knife
    • Chopping board
    • Rolling pin
    • Loose bottomed, fluted, non-stick quiche tin
    • Large mixing bowl
    • Whisk
    • Parchment/baking paper
    • Baking beans

    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

    Calories: 312kcal | Carbohydrates: 31g | Protein: 13g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 207mg | Potassium: 141mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2955IU | Vitamin C: 121mg | Calcium: 194mg | Iron: 3mg
    * 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.
    Tried this recipe?Snap a pic and tag @amummytoo on Instagram or tag @EmilyLearyCooks on Twitter. I can't wait to see your posts!

    If you enjoyed this recipe you'll likely also enjoy my asparagus tartlets recipe and this delicious chestnut quiche.

    Pin this broccoli and asparagus quiche

    More quiche recipes to try

    Mini Filo Pastry Quiche Cups Recipe
    Individual size, creamy and delicious egg-quiche, all wrapped up in filo pastry cases. You'll love these mini filo pastry quiche cups!
    Get the recipe
    Chestnut Quiche Recipe
    Quiche is an essential feature of most British picnics, but we too often opt for the same old options. Try shaking things up with this creamy red onion and chestnut quiche.
    Get the recipe
    Pepper Quiche Cups (Low Carb Recipe)
    These pepper quiche cups are a twist on traditional quiche, swapping pastry for peppers and filling with a classic mix of eggs, milk, cheese.
    Get the recipe
    Broccoli and Pepper Quiche Recipe
    This creamy, delicious broccoli and pepper quiche is perfect for your next picnic or summer lunch. And it's vegetarian!
    Get the recipe

    Have you got my book?

    'This is a great kids cookery book. Emily is a star' - Simon Rimmer

    'The book I'd like to force into any mother's kitchen' - Prue Leith

    "A fab book with a plan." - Jane Devonshire, 2016 Masterchef UK winner

    'Emily has managed to combine her mummy knowledge and passion for food to make a truly helpful and brilliant cookbook' - Priya Tew, RD, BSc (Hons), Msc

    Get Your Kids to Eat Anything is an achievable 'how to' for parents in the battle to overcome picky eating and 'make new the norm'. Emily Leary's unique 5-phase programme looks at the issue of 'fussy eating' in a holistic way that links imagination with food, and which situates parents alongside - not in opposition to - their children.

    Grab your copy!

    « Baileys lava cake
    Chestnut quiche »

    Reader Interactions

    Comments

      5 from 2 votes (2 ratings without comment)

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. jolanta Samler says

      June 21, 2023 at 5:42 pm

      Please get your measurement right. 2 1/4 lb of broccoli is incorrect. I am surprised you would make such an obvious error!, especially because the rest of your recipe is meticulous.

      Reply
      • Emily Leary says

        June 21, 2023 at 8:45 pm

        Hi. I'm so sorry about that - definitely a typo in the conversion. 150g is of course, 5 1/4 oz, not 2 1/4 pounds! I've corrected that now, but hopefully it was obvious since the correct amount was give in grams.

        Reply
    2. kate says

      June 01, 2022 at 10:38 am

      a kilo of broccoli?

      Reply
      • Emily Leary says

        June 01, 2022 at 6:42 pm

        150g! Apologies for the typo.

        Reply
    3. Amanda @gidders1 says

      November 22, 2012 at 1:39 pm

      I love this, such a great idea. The quiche looks delicious!!

      Reply
    4. Kirsty (mytwomums) says

      November 21, 2012 at 9:55 pm

      Looks delicious. I must try this.

      Reply
    5. Rachael says

      November 21, 2012 at 4:24 pm

      That looks utterly delish Em! I think I'll be making this at the weekend for sure!

      Reply
    6. Emma @mummymummymum says

      November 21, 2012 at 2:53 pm

      oh Yum! Z loves quiche, we'll be trying this!

      Reply
    7. Jayne says

      November 21, 2012 at 2:48 pm

      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!

      Reply
    8. Katie Vyktoriah says

      November 21, 2012 at 2:37 pm

      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!

      Reply
    9. Fi says

      November 21, 2012 at 2:32 pm

      That looks amazing! I'm going to give this a try myself!

      Reply

    Primary Sidebar

    Emily Leary standing in a kitchen

    Emily Leary. Chef. Multi-award-winning food writer, presenter and photographer. Author of bestselling book, "Get Your Kids to Eat Anything".

    emily@amummytoo.co.uk

    Learn more about Emily

    Emily on social

    © 2025 A Mummy Too - Privacy Policy - Cookie Policy - How I work with advertisers - Contact

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.