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Gluten Free
The lovely delicate flavours of Asparagus with to jolt of Gruyere cheese is a great combination.
Servings 4
Calories 809 kcal
Prep Time30 mins
Cook Time35 mins
Total Time1 hr 5 mins

Ingredients
 

  • 500 g shortcrust pastry, (gluten-free)
  • 1 egg white
  • 2 medium onions, peeled and finely chopped
  • 3 tbsp olive oil
  • 30 fresh asparagus spears, say 500-600g
  • 2 medium free-range eggs
  • 1 yolk
  • 400 ml milk
  • 1 tsp ground coriander
  • 100 g Gruyère cheese, finely grated
  • salt and freshly ground black pepper

Instructions
 

  • Pre-heat the oven to 180C gas 4.
  • Roll out the pastry nice and thin, and line a 36cm x 12cm x 3cm deep rectangular loose-bottomed flan tin. Make sure you have a nice high lip above the edge of the tin.
  • Dock with a fork, then chill well and line with baking parchment and baking beans.
  • Cook the flan until the pastry is just set but with not too much colour.
  • Take out of the oven and carefully remove the beans with a dessert spoon so that you don't damage the pastry.
  • Brush with beaten egg white and return to the oven to set and seal the pastry well.
  • Next, peel the bottom a few centimetres off the spears so they will fit into the cooked base nice and snugly. Make sure you have plenty to pack in.
  • Once you have enough, chop the cut off pieces nice and small (same size as the onions) and add to the onions and cook with 3-4 tbsp of oil to soften.
  • Once softened, spoon into the base of the flan tin.
  • Add 4-5 tbsp olive oil in a separate pan and gently sauté the spears with salt and pepper to get a nice colour and cook through slightly.
  • Once cooked pack the spears nice and neatly on to the onions side by side nice and tight.
  • Whisk the eggs, yolks and milk together well and season with salt, pepper and ground coriander.
  • Place the flan tin on a baking tray and place in the oven, then carefully pour in the custard until the flan is really full.
  • Cook until just set, probably 30-35 minutes.
  • Remove from the oven when just set, then leave to cool at room temperature.
  • Cut across the flan with the asparagus, so you end up with a neat looking perfect quiche and finely grate over a little fresh Gruyere cheese just before serving. The cheese must not melt.
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Nutrition Facts
Asparagus Quiche
Amount per Serving
Calories
809
% Daily Value*
Fat
 
41
g
63
%
Saturated Fat
 
14
g
88
%
Cholesterol
 
492
mg
164
%
Sodium
 
914
mg
40
%
Potassium
 
428
mg
12
%
Carbohydrates
 
72
g
24
%
Fiber
 
3
g
13
%
Sugar
 
6
g
7
%
Protein
 
35
g
70
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword asparagus, egg
Course Main Course, Nibbles, Pies / Flans / Tarts, Tarts, Vegetables
Cuisine ITV This Morning, Spring, Summer
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