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This is one of my go-to recipes always a crowd pleaser and can be made in advance and frozen. Great warm or cold!

Oven temperature

200°c/180°c Fan – 400°f – Reg 6



  1. Trim asparagus and peel if they are very woody.

  2. Grate both kinds of cheese

  3. Beat eggs


  1. Make the pastry first by sifting the flour and a pinch of salt together, rubbing in chilled butter until the mixture resembles fine crumbs, stir in cheddar cheese.

  2. Add just enough cold water to bring the dough together kneed lightly and roll out into a 9£ diameter flan tin (an easy way to make pastry is in a mixer!)

  3. Put the tin in the refrigerator for at least 30 minutes to let the pastry rest.

  4. Trim the asparagus further so they measure half the diameter of the tin (the quiche looks great with the spears looking like spokes of a tyre), Keep the small trimmings.

  5. Sprinkle half of the parmesan cheese over the bottom of the prepared flan case

  6. Mix both creams, seasonings, eggs and small asparagus trimmings, pour into the flan case then arrange the asparagus spears as spokes of a wheel.

  7. Sprinkle the rest of the parmesan over the quiche and bake for approximately 40 minutes.

Cooks tips

Freeze the uncooked quiche for up to 3 months and just cook from frozen for approximately 1 hour

Serve with

green salad

Other recipe to try here

Wine pairing


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175g plain flour

85g butter

25g Cheddar

500g Asparagus

75ml double cream

145ml single cream


4 eggs

35g parmesan cheese

Intro – 

Asparagus Quiche

1hr 50 mins



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