How to Make this Cheesy Asparagus Quiche
This Gruyere, asparagus and onion quiche is great for picnics, beach snacks and outdoor entertaining
- 320g sheet of ready rolled shortcrust pastry
- 4 eggs
- 100g gruyere cheese, grated
- 100g mature cheddar cheese, grated
- 130ml milk
- 1 tsp dijon mustard
- 50g Opies Mini Silverskin Onions
- 80g asparagus, ends trimmed
Pre-heat oven to 200C / 180C fan / gas 6.
Unroll the pastry sheet and drape over a flan dish or shallow tin approximately 25cm in diameter. Trim off any excess pastry that overlaps the edges.
Line the pastry with baking beans and bake blind for 15 minutes or until the pastry is lightly golden, then remove to cool slightly.
Beat the eggs in a large mixing bowl then add the gruyere, cheddar and milk, reserving a small handful of each cheese for later. Mix well and season to taste.
Pour the egg and cheese mixture into the pastry shell, then scatter over the cocktail onions.
Top the mixture with the asparagus spears, arranging in any way you like – if they don’t quite fit inside the dish, dice up the ends of the asparagus to shorten them and sprinkle the chopped pieces over the quiche too, along with the spears.
Top with the reserved cheese and cook in the oven for 25–30 minutes until golden and set in the middle.
