Green Asparagus Quiche

I can’t believe it’s already April! Spring is everywhere and you can definitely feel that days are getting longer. Also, Easter is coming soon, and perhaps you are already thinking about your Easter menu.

Today, I am sharing a recipe with green asparagus, which is in season now. With the awakening of Spring, my awareness of eating the seasons wakes up as well. I must say that this awareness is always there, but it’s pretty much latent during the cold months. The fact that you can literally find everything all year-round in UK supermarkets can make this task difficult.

How many of you recognize the importance of seasonality? And how many of you actually know how to “eat the seasons” in the country where you live in? True, there’s always something in season somewhere, however, seasonal eating has many advantages in terms of added flavour and supporting local producers (not to mention the ecological impact).

As said before, asparagus is in season now. It’s very versatile and can be used as a side dish or as a main, like in a risotto, pasta or in a quiche. Here’s my very simple recipe!

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Green Asparagus Quiche

Author: Stella

Difficulty: Easy Prep Time 10 min Cook Time 20 min Total Time 30 mins

Ingredients

Servings

• 1 Ready Rolled Puff Pastry Sheet
• 250 grams Green Asparagus
• 3 Eggs
• 100 grams Milk (I used semi-skimmed)
• 50 grams Parmigiano (grated, plus extra for final topping)
• 1/2 teaspoon Salt
• Pepper (ground, to taste)
• Nutmeg (grated, to taste)
• 10 grams Parsley (finely chopped)

Instructions

1. Preheat oven at 200C. Clean and wash the asparagus and boil them in water for 5 minutes.

   

2. Take a large bowl and crack in the eggs. Add the milk, Parmigiano, salt, pepper, nutmeg, and parsley. Whisk all the ingredients with a fork.

   

3. Chop the boiled asparagus, leaving 12 tips aside. Add the chopped asparagus to the egg mixture and combine well.

   

4. Unroll the puff pastry on your quiche tin, keeping the paper parchment on the bottom (I used a tart tin of 23cm diameter). Remove any excess pastry and pierce the bottom with a fork. Wrap the excess pastry in cling film and place in the refrigerator. You can preserve it for up to 2 days and reuse it.

   

5. Pour the egg mixture inside the quiche case, decorate it with the asparagus tips and grate some more Parmigiano on top. Bake in the oven for 20 min + 1-2 min grill at the end.

   

6. Leave in the tin to cool for 10 minutes before transferring it on a plate. Serve warm or cold.