This Mary Berry Asparagus Quiche is a creamy and elegant recipe, which is made with tender asparagus and nutty Gruyère cheese. It’s the perfect dish for a spring lunch or picnic, ready in about 1 hour and 45 minutes.
Mary Berry Asparagus Quiche Ingredients
A classic spring combination for a light and savory tart.
For the Pastry:
- 175g (6oz) plain flour, plus extra for dusting
- 85g (3oz) cold hard butter or margarine, cut into cubes
- 3 tablespoons cold water
For the Filling:
- 1 bunch of asparagus (about 250g), woody ends trimmed
- 4 spring onions, thinly sliced
- 125g (4.5oz) Gruyère cheese, grated
- 3 large eggs
- 200ml (7fl oz) single cream
- 100ml (3.5fl oz) milk
- Salt and freshly ground black pepper
How To Make Mary Berry Asparagus Quiche
A step-by-step guide to this classic and elegant spring dish.
- Make the Pastry: Tip the flour into a large bowl. Add the cold, cubed butter and rub it in with your fingertips until the mixture resembles fine breadcrumbs. Add the cold water and bring the dough together into a ball.
- Line and Chill the Tin: On a lightly floured surface, roll out the pastry and use it to line a 20cm (8in) loose-bottomed flan tin. Press the pastry into the sides, trim the excess, and prick the base with a fork. Chill in the refrigerator for 30 minutes.
- Blind Bake the Crust: Preheat the oven to 220°C (200°C Fan/Gas Mark 7). Line the chilled pastry case with baking parchment, fill with baking beans, and bake for 15 minutes. Remove the beans and paper and bake for another 5 minutes until the base is pale golden.
- Prepare the Filling: While the pastry bakes, reduce the oven temperature to 180°C (160°C Fan/Gas Mark 4). Bring a small pan of water to a boil and blanch the asparagus for 2 minutes. Drain and immediately run under cold water to keep its bright green color. Cut the asparagus into smaller, bite-sized pieces, reserving a few tips for the top.
- Assemble the Quiche: Scatter the sliced spring onions over the bottom of the baked pastry case. Top with most of the grated Gruyère cheese and the chopped asparagus.
- Add Custard and Bake: In a jug, whisk together the eggs, single cream, and milk. Season well with salt and pepper. Carefully pour this custard mixture into the quiche. Arrange the reserved asparagus tips on top and sprinkle with the remaining cheese. Bake for 25–30 minutes, until the filling is golden and just set with a very slight wobble in the center.
Recipe Tips
For a perfect, creamy quiche with a crisp crust every time.
- How do I prevent a soggy bottom? “Blind baking” the pastry case before adding the wet filling is Mary Berry’s essential secret for a perfectly crisp crust. This initial bake cooks and seals the pastry, preventing the custard from making it soggy.
- Why blanch the asparagus? Blanching the asparagus (cooking it briefly in boiling water) ensures that it’s perfectly tender-crisp in the finished quiche and not raw or woody. Shocking it in cold water immediately after stops the cooking process and locks in its vibrant green color.
- How do I know when the quiche is done? The key is to not overcook it. The quiche is perfectly baked when the edges are set, but the very center still has a slight jiggle or wobble when you gently shake the tin. It will continue to firm up as it rests.
- Can I use a different cheese? Yes. While Gruyère is the classic choice for its wonderful nutty flavor, a good quality mature Cheddar, Emmental, or even a crumbling of goat cheese would also be delicious substitutes.
What To Serve With Asparagus Quiche
Classic accompaniments for this versatile spring dish.
This elegant quiche is wonderful for a light lunch, dinner, or picnic. It pairs beautifully with:
- A simple green salad with a sharp lemon vinaigrette dressing
- Buttered new potatoes with fresh mint
- A fresh tomato and basil salad
How To Store Asparagus Quiche
Keeping your delicious quiche fresh.
- Refrigerate: Once completely cooled, cover the quiche with plastic wrap or foil and store it in the refrigerator for up to 3 days.
- Reheat: To serve leftovers, you can enjoy it cold or gently reheat slices in a moderate oven (180°C/350°F) for 10-15 minutes until warmed through.
Mary Berry Asparagus Quiche Nutrition Facts
An estimated guide per serving.
- Calories: 460 kcal
- Carbohydrates: 25 g
- Protein: 18 g
- Fat: 32 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
While homemade pastry is highly recommended for the best flavor and texture, you can absolutely use a store-bought, ready-made shortcrust pastry case or a sheet of ready-to-roll pastry as a convenient shortcut.
A watery or split custard is often the result of overcooking, which causes the eggs to curdle. It can also happen if your vegetables are not drained properly and release water into the custard. Be sure to drain the blanched asparagus well.
Of course. A classic pairing with asparagus is salmon. You could add some flakes of cooked smoked salmon along with the asparagus. A few crispy bacon lardons would also be a delicious addition.
Try More Recipes:
- Mary Berry Leek and Stilton Quiche Recipe
- Mary Berry Courgette Quiche Recipe
- Mary Berry Mini Quiche Recipe
Mary Berry Asparagus Quiche Recipe
Description
A classic and elegant spring quiche inspired by Mary Berry, featuring a crisp, buttery homemade pastry filled with tender asparagus, spring onions, and nutty Gruyère cheese in a rich, creamy custard.
Ingredients
Instructions
- Pastry: Rub the cold butter into the flour. Add 3 tbsp cold water to form a dough. Roll out and line a 20cm (8in) flan tin. Chill for 30 minutes.
- Blind Bake: Preheat oven to 220°C/425°F. Blind bake the chilled pastry case for 15 minutes with baking beans, then 5 minutes without, until pale golden.
- Filling: Reduce oven to 180°C/350°F. Blanch the asparagus for 2 minutes, then drain and chop.
- Layer the spring onions, most of the cheese, and the chopped asparagus in the bottom of the baked pastry case.
- Custard: Whisk the eggs, single cream, and milk together with a pinch of salt and pepper.
- Pour the custard into the quiche. Top with reserved asparagus tips and the remaining cheese.
- Bake for 25-30 minutes, until golden and just set with a slight wobble in the center.
Notes
- Blind baking the pastry case first is the essential secret to preventing a “soggy bottom.”
- Blanching the asparagus ensures it is perfectly tender and keeps its vibrant green color.
- Do not overcook the quiche; it is perfect when the center has a slight jiggle. It will set fully as it cools.
- This quiche is delicious served hot, warm, or at room temperature.
