Gruyere and Asparagus Quiche

    Using shop bought pastry makes this quiche quite easy to make. I love this in spring when British asparagus is in season.

    Shetland, Scotland, UK
    4 people made this

    Serves: 6 

    • 10 rashers streaky bacon, diced
    • 1 red onion, chopped
    • 500g fresh asparagus, trimmed
    • 125g Gruyère cheese, grated
    • 1 tablespoon plain flour
    • 1/4 teaspoon salt
    • 1/8 teaspoon pepper
    • 1 (23cm) unbaked pastry case
    • 3 eggs
    • 125ml single cream

    Prep:25min  ›  Cook:30min  ›  Ready in:55min 

    1. In a frying pan, cook bacon over medium heat until crisp. Remove with a slotted spoon to plate lined with kitchen paper; drain, reserving 1 tablespoon dripping. In the dripping, saute onion until soft; drain.
    2. Cut six asparagus spears into 10cm-long spears for garnish. Cut remaining asparagus into 2.5cm pieces. In a saucepan, cook all of the asparagus in a small amount of boiling water until tender; drain.
    3. In a bowl, toss the bacon, onion, asparagus pieces, cheese, flour, salt and pepper. Pour into pastry case. In a bowl, beat eggs and cream; pour over bacon mixture. Top with reserved asparagus spears. Bake at 200 C / Gas mark 6 for 30 to 35 minutes or until a knife inserted near the centre comes out clean and pastry is golden brown. Let stand for 10 minutes before cutting.

    Cook's note

    To cut fat and calories, I sometimes use half milk, half cream instead of the full 125ml of cream. Also, this quiche is great with different cheeses, like Cheddar or Emmental.

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