Asparagus Quiche

Difficulty 3/5

Makes 1 quiche of 30cm for 6-8 people  • Prep:  45 min • Fridge: 2 h • Oven: 35 min. Recipe by Anne’s Kitchen.

  • -For the walnut pastry:
  • -80g walnuts
  • -170g flour
  • -1 tsp salt
  • -125g cold butter
  • -1 egg
  • -35ml cold water
  • -For the filling: 
  • -400g thin green asparagus
  • -1 tbsp moutarde forte
  • -2 eggs
  • -250ml cream
  • -3 tbsp mayonnaise au citron
  • -70g parmesan, grated
  • -a bit of lemon zest
  • -2 tbsp fresh tarragon, chopped
  • -½ tsp salt
  • -Pepper
Asparagus Quiche

  1. 1For the pastry, put all the ingredients into a food processor and mix until it forms a dough. Shape the dough into a disc, wrap in cling film and chill in the fridge for at least 2 hours.
  2. 2Wash the asparagus and trim off the stalky ends. Bring a saucepan with salted water to the boil, add the asparagus and bring back to the boil, then cook for 1 minutes. Drain under cold running water.
  3. 3After 2 hours, preheat the oven to 180°C fan. Grease a 30cm tart tin.
  4. 4Roll the dough out thinly on a floured surface and lift into the tart tin. Press against the base and the edges. Prick the base with a fork.
  5. 5Spread the mustard all over the base and arrange the cooked asparagus all over in a nice pattern.
  6. 6For the custard, beat the eggs, cream, mayonnaise, parmesan, lemon zest, tarragon, salt and pepper until smooth.
  7. 7Pour the custard over the asparagus and bake the quiche in the preheated oven for 35 minutes.
  8. 8This quiche is great served hot or cold.
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