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Asparagus Quiches on White Serving Dish

Asparagus Quiches on White Serving Dish
Savoury pie
2 hours
Dosing for

Recommended moulds

    What do you need?

    Ingredients for the pastry

    • 275 g | 2 cups plain flour, plus extra for dusting
    • 150 g | 2/3 cup butter, softened, plus extra for greasing
    • 1 pinch salt
    • 1 large egg, lightly beaten
    • 1-2 tbsp iced water

    Ingredients for the filling

    • 350 g | 3 cups asparagus, woody ends removed
    • 4 large eggs
    • 250 ml whole milk
    • 225 g | 1 cup crème fraîche
    • freshly grated nutmeg, to taste
    • freshly ground black pepper, to taste
    • 25 g | 1 cup watercress, torn, plus extra to serve

    How to prepare it:

    For the pastry: Combine the flour, butter, and salt in a food processor; pulse several times until the mixture resembles rough breadcrumbs. Add the egg and pulse until a rough dough forms around the blades; if the dough is too dry, add iced water by the tablespoon, pulsing between additions until the dough comes together.
    Turn out the dough onto a work surface and shape into a disc with floured hands. Wrap in clingfilm and chill for 1 hour.
    After chilling, preheat the oven to 180°C (160° fan) | 350F | gas 4. Set the pastry on the work surface to soften slightly.
    For the filling: Blanch the asparagus in a saucepan of salted boiling water for 1 minute. Drain and rinse under cold water for 1 minute. Spread out on sheets of kitchen paper to absorb any excess water; cut crosswise into bite-sized pieces.
    Crack the eggs into a large mixing bowl. Add the milk, crème fraîche, 1/2 tsp salt, some freshly grated nutmeg, and freshly ground black pepper; thoroughly whisk to combine the filling.
    Dust a work surface and a rolling pin with some flour. Divide the dough into four and shape into balls; roll out each ball into a 1/4-cm | 1/8-inch thick round. Drape the pastry into four individual fluted tartlet tins, pressing the pastry into the base and up the sides; trim any excess overhanging pastry. Transfer the tins to a large baking tray and prick the bases all over with a fork.
    Divide the asparagus and watercress between the lined pastries. Use a ladle to carefully fill each pastry with the egg filling. Bake until the pastry is cooked through and the filling is golden and puffed, 30-40 minutes. Remove from the oven and let the quiches cool in their tins. Turn out and serve warm or at room temperature with a garnish of watercress.

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