Mary Berry Asparagus Quiche​ Recipe

This fresh Mary Berry Asparagus Quiche is made with a flaky shortcrust pastry and a delicate custard filling filled with vibrant asparagus spears and grated cheese. The result is a savory and light main course, with a beautifully crisp crust and a creamy, delicate filling. This recipe creates a perfect and elegant spring lunch or a simple weeknight dinner for six people.

Jump to Recipe

Mary Berry Asparagus Quiche Ingredients

For the Pastry:

• 225g (8oz) plain flour
• 100g (3 1/2oz) butter, chilled and cubed
• 1 large egg yolk
• 2-3 tbsp cold water For the Filling:
• 250g (9oz) asparagus spears, trimmed and cut into 2.5cm (1 inch) pieces
• 4 large eggs
• 200ml (1/3 pint) double cream
• 150g (5oz) Cheddar or Gruyère cheese, grated
• 2 tbsp freshly chopped chives or parsley
• Salt and freshly ground black pepper

How To Make Mary Berry Asparagus Quiche

1. Prepare the pastry: In a large bowl, rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs. Add the egg yolk and mix. Gradually add the cold water, one tablespoon at a time, until the dough comes together. Form into a ball, wrap in plastic wrap, and chill for at least 30 minutes.
2. Blanch the asparagus: Bring a small saucepan of salted water to a boil. Add the asparagus pieces and blanch for 2-3 minutes until they are bright green and just tender. Immediately drain and plunge them into a bowl of ice water to stop them from cooking further. Drain again and pat dry with a paper towel.
3. Roll and blind bake: On a lightly floured surface, roll out the chilled pastry and use it to line a 23cm (9-inch) loose-bottomed flan tin. Trim any excess pastry. Prick the base all over with a fork, line with baking paper, and fill with baking beans. Blind bake in a preheated oven at 200°C/180°C Fan/Gas 6 for 15 minutes. This step is essential for a crisp, well-cooked crust.
4. Add the fillings: Remove the baking beans and paper from the pastry case. Scatter the blanched asparagus pieces evenly over the base. Then, sprinkle the grated cheese over the asparagus.
5. Mix and pour the custard: In a jug, whisk the eggs and cream together. Stir in the fresh chives or parsley and season generously with salt and freshly ground black pepper. Pour this egg mixture carefully over the asparagus and cheese filling in the pastry case.
6. Final bake: Return the quiche to the oven and bake for 25-30 minutes, or until the filling is set and the top is golden brown.
7. Serve: Let the quiche cool in the tin for about 5-10 minutes before carefully releasing it. Serve warm or at room temperature with a simple salad.

Recipe Tips

• Properly prepare the asparagus: Blanching the asparagus before baking ensures it is perfectly cooked and doesn’t end up raw or crunchy in the finished quiche. The ice bath helps it keep its vibrant green color.
• Blind baking is key: For a perfect quiche with a crispy base, you must blind bake the crust. This prevents the bottom from becoming soggy when the wet filling is added.
• Don’t overmix the pastry: Overworking the pastry dough can make it tough. Mix until the dough just comes together, then stop. Chilling the dough also helps to keep it tender.
• Check for doneness: The quiche is ready when the filling is set. You can test this by gently shaking the tin; the center should have just a slight wobble. An inserted skewer should come out clean.

What To Serve Asparagus Quiche

This elegant asparagus quiche is a meal in itself, but it pairs wonderfully with a few simple sides. A large green salad with a light vinaigrette is a classic companion that cuts through the richness of the quiche. A side of new potatoes or a bowl of creamy coleslaw would also be delicious additions. For a more substantial meal, serve it with some roasted chicken or ham.

How To Store Asparagus Quiche Leftovers

• Refrigerate: Once completely cooled, store the quiche in an airtight container in the refrigerator for up to 3 days. It can be served cold or reheated gently in the oven at a low temperature to prevent the pastry from burning.
• Freeze: This quiche freezes well. Once baked and cooled, wrap it tightly in plastic wrap and then in foil. It can be frozen for up to 2 months. Thaw in the refrigerator before reheating in a low oven until warmed through.

Mary Berry Asparagus Quiche Nutrition Facts

• Calories: 440 kcal
• Total Fat: 31g
• Saturated Fat: 18g
• Cholesterol: 160mg
• Sodium: 420mg
• Total Carbohydrate: 26g
• Dietary Fiber: 2g
• Sugars: 2g
• Protein: 16g

Frequently Asked Questions

• Can I use frozen asparagus? Using frozen asparagus is not recommended as it can release a lot of water and make the quiche soggy. Fresh asparagus is best for this recipe.
• Can I use a different type of cheese? Yes, you can substitute the Cheddar or Gruyère with other good melting cheeses like Monterey Jack, Provolone, or even a soft goat cheese for a different flavor.
• Why did my pastry shrink? Pastry often shrinks if it is overworked or not chilled enough. Make sure to handle the dough as little as possible and give it a full 30 minutes to rest and chill in the refrigerator.
• How do I prevent the filling from cracking? To prevent cracking, avoid overbaking the quiche. It should be removed from the oven when the center has just a slight wobble. The residual heat will continue to cook it as it rests.

Try More Recipes:

• Mary Berry Leek And Stilton Quiche​ Recipe
• Mary Berry Courgette Quiche​ Recipe
• Mary Berry Mini Quiche​ Recipe