Asparagus quiche is an attractive vegetarian quiche made using filo pastry with asparagus formed in the shape of a spiral. This dish is perfect for when spring vegetables are in season and is easy to make.
It is delicious served for lunch or dinner and pairs well with many side dishes. You could make a serving of saffron rice or prepare some pilau rice to serve alongside your quiche. Or why not make a loaf of olive bread or prepare your own focaccia?
And if you have some leftover filo pastry you could make some vegetable samosas, prepare a spanakopita spiral pie or make an apple custard crinkle tart.
This easy quiche recipe will make a 23 centimetre (9 inch) diameter quiche which is sufficient for around 3 servings as part of a main meal.
Ingredients
- 4 sheets filo pastry - see these tips for using filo pastry.
- 30 grams butter - melted.
- 50 grams Cheddar cheese - grated. Ideally use vintage Cheddar or extra mature Cheddar for maximum flavour.
- About 6 asparagus stems - steam before adding to the quiche.
- 3 eggs.
- 150 ml whipping cream - or you could substitute double cream or milk.
How to prepare
Steam the asparagus until it is soft. This may take around 10 to 15 minutes but will vary depending on the thickness of the stems.
Melt the butter.
Lay one sheet of filo in the quiche dish, dab with melted butter and fold the overhanging parts into the dish. Repeat with a second sheet of filo.
Cut the other two sheets of filo in half. Take one half sheet and fold into a concertina about 1 centimetre wide. Repeat with the other half sheets.
Arrange the folded filo in a spiral shape in the tart case, dabbing the ends with butter to help hold them in place.
Bake at 180oC, 350oF, gas mark 4 for 10 minutes until the filo has hardened.
Brush with melted butter and then bake again for 8 to 10 minutes until lightly golden.
Place the grated cheese between the ridges of filo.
Arrange the steamed asparagus over the cheese.
Whisk the eggs and cream and pour into the flan case.
How to bake
Bake in the centre of the oven at 180oC, 350oF, gas mark 4 until the mixture has set (around 20 to 30 minutes).
If any parts of the filo look to be cooking too quickly cover with pieces of foil before returning to the oven to prevent burning.
To serve
- Serve your cheese and asparagus quiche warm shortly after baking, or chill and serve cold. This quiche is not suitable for reheating.
- Serve for dinner, lunch or a snack.
- This quiche can be served alongside a variety of side dishes including saffron rice, pilau rice, potato wedges or a leafy green salad.
- It also pairs well with this easy recipe for olive bread or you could make some focaccia.
To store
- This filo quiche is at its best on the day it has been baked.
- If any isn't eaten on the first day it be kept in the fridge overnight but the filo pastry may loose its crispiness.
- This quiche is not suitable for freezing.
Tips
- Keep the filo sheets wrapped until you are ready to use them to prevent drying out and cracking.
- If any parts of the filo pastry look to be cooking too quickly cover the affected parts with a piece of foil before returning to the oven to avoid it overcooking.
Other filo pastry recipes
- Apple custard tart (filo crinkle tart)1 Hours 25 Minutes
- Vegetable samosas with filo pastry1 Hours 10 Minutes
- Red pepper quiche1 Hours 10 Minutes
- Spanakopita spiral (spinach and feta tart)1 Hours 25 Minutes
Asparagus quiche (filo crinkle quiche)
Ingredients
- 4 sheets filo pastry
- 30 grams butter
- 50 grams Cheddar cheese
- 6 stems asparagus
- 3 eggs
- 150 ml cream
Instructions
To prepare
- Steam the asparagus until it is soft (about 10 to 15 minutes but will vary depending on the thickness of the stems).
- Melt the butter.
- Lay one sheet of filo in the quiche dish, dab with melted butter and fold the overhanging parts into the dish. Repeat with a second sheet of filo.
- Cut the other two sheets of filo in half. Take one half sheet and fold into a concertina about 1 centimetre wide. Repeat with the other half sheets.
- Arrange the folded filo in a spiral shape in the lined pastry case, dabbing the ends with butter to help hold them in place.
- Bake at 180oC, 350oF, gas mark 4 for 10 minutes until the filo has hardened.
- Brush with melted butter and then bake again for 8 to 10 minutes until lightly golden.
- Place the grated cheese between the ridges of filo.
- Arrange the steamed asparagus over the cheese.
- Whisk the eggs and cream and pour into the flan case.
To bake
- Bake in the centre of the oven at 180oC, 350oF, gas mark 4 until the mixture has set (around 20 to 30 minutes).
Notes
- Refer to the photos in the post above when preparing this quiche.
- Keep the filo sheets wrapped until you are ready to use them to prevent drying out and cracking.
- If any parts of the filo pastry look to be cooking too quickly cover the affected parts with a piece of foil before returning to the oven to avoid it overcooking.
- Serve warm shortly after baking, or chill and serve cold. This quiche is not suitable for reheating.
- Serve for dinner, lunch or a snack.
- This quiche can be served alongside a variety of side dishes including saffron rice, pilau rice, potato wedges or a leafy green salad.
- It also pairs well with this easy recipe for olive bread or you could make some focaccia.
- This filo quiche is at its best on the day it has been baked.
- If any isn't eaten on the first day it be kept in the fridge overnight but the filo pastry may loose its crispiness.
- This quiche is not suitable for freezing.
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