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Asparagus Quiche

Course Main Course


  • 1 roll Paneton savoury pastry
  • 1 bunch asparagus
  • 2 potatoes
  • 2 onions sliced and sautéed
  • 5 eggs
  • 500 ml cream
  • 100 g ricotta
  • 200 g mozzarella or cheddar


  • Preheat the oven to 180°C
  • Grease a 20cm springform tin and line with pastry
  • Place it in the fridge
  • In a bowl, mix eggs and cream together and season with salt and pepper
  • Cut asparagus in half saving the tip ends to decorate the top
  • Slice the other ends into little rounds and mix in with eggs and cream mix
  • On your pastry lined tin, sprinkle a layer of cheese at the base, then the potatoes, then another layer of cheese, pour over the eggs and cream mix and finally arrange asparagus and dollop ricotta around the top
  • Bake for approximately 40 minutes
Keyword dinner, lunch, quiche