Asparagus Quiche

Although white asparagus is the speciality here, many market gardeners also grow a little green asparagus too. Personally I prefer it, as it is far more versatile than the white. Traditionally, white asparagus will be served with new potatoes and hollandaise sauce. Creamed asparagus soup or salad are also favourites on restaurant menus. However, put it in a quiche and the flavour is lost among the cheesy filling.

The green asparagus is, however, perfect for quiche!

Green Asparagus Quiche

The pastry crust:

  • 185g plain flour
  • 75g wholemeal flour
  • 1/2 tsp salt
  • 110g cold butter, cut into walnut-sized pieces


  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 2 eggs and 2 egg yolks
  • 2 tbsps sour cream (and extra for the top if desired)
  • 2 tbsps cream cheese
  • 50ml milk
  • 75g grated cheese (something tasty like parmesan, cheddar etc)
  • salt and pepper
  • 10 green asparagus spears
  • olive oil
  • 1-2 tbsps chopped chives

Grease a 23cm pie dish. Sieve the flours and salt into a bowl and rub in the butter with fingertips until it resembles fine breadcrumbs. Add a little cold water – just enough to bind the mixture, and bring it together to form a firm dough. Wrap in clingfilm and chill for half an hour.

Preheat oven to 190°C. For the filling, fry onion in oil until soft, adding garlic just before removing from the heat. If necessary, peel the ends of the asparagus, but not the tips. Cut to fit your dish and steam or boil until tender. Drain. Whisk together eggs, milk, sour cream and cream cheese. Season and stir in grated cheese.

Now roll dough out on a floured surface and line the pie dish, leaving some pastry overhanging the edges. Prick the base in a few places with a fork. Bake blind for a maximum of ten minutes. Remove from oven and trim off edges.

Spread onion/garlic over base, and then arrange asparagus in a wheel pattern. Cover with egg mixture. Sprinkle chives on top. Add a few dollops of sour cream (optional). Bake for about 25-30 minutes until golden brown and set.

Leave to cool before serving… it tastes great while still warm or at room temperature, but can also be chilled and served cold.

Guten Appetit!

20 thoughts on “Asparagus Quiche

    • The white is worth trying, but is maybe an “acquired taste”. It’s harvested before it sees daylight, so remains pale and has a delicate flavour.

    • Hi Strawberrypatch! I think the white must be special to central Europe… Asparagus season here means stands at the side of the roads, in car parks, outside supermarkets, everywhere! It must be fresh, and is only sold till midsummer’s day.

  1. Cathy, thanks for all the pics. So funny, I am so process rebellious, I need visuals to motivate me to focus hard enough to take the blessing left in the technical instructions “black bones against the pale green”. Now if you could dehydrate and vac-seal a sample. Send it to Dallas. I will add water, and heat it up to have the sense of smell to go with the yummy fresh pics – for sure that will motivate me to memorize this recipe. lol!

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