Simple French Asparagus Quiche recipe
Prep time
Cook time
Total time
Very classic and simple recipe including : 1 quickly made dough which you need to refrigerate for at least an hour and then flatten and pre-cook for 20 mins, 1 big bunch of asparagus which you need to peel and blanch, and a quick batter made of eggs and milk.
Recipe type: Quiche
Cuisine: French
  • 125g diced butter
  • 250g flour
  • 80g cold water
  • 1 generous pinch of salt and cracked pepper or any spice for a special touch.
  • 3 small bunches of asparagus or a big one.
  • 4 eggs
  • 1 to 2 cups of milk according to the size of your mould. The batter should cover ¾ of the asparaguses.
  • Salt and Pepper
  • Parsley and chives
  1. Start with the pastry. Put all ingredients in a food processor, stand mixer or thermo-machine or even in a bowl. Launch the pastry program or mix all ingredients (no heat required) into a ball. It usually takes 2 mins.
  2. Wrap it in plastic wrap and put it in the fridge for at least 30 mins.
  3. Preheat oven at 160°C.
  4. Flatten the ball into a thin pastry with a rolling pin.
  5. Butter mould or spray coconut oil.
  6. Place pastry in the mould, cut the excess, roll the top of edges a little. Using a fork prick the pastry all over to avoid the crust to rise. Place baking paper over and pour dry beans or ceramic beads to keep the pastry crust into place and avoid the sides to collapse.
  7. Put in the oven until the crust is firm, slightly golden.
  8. Prepare the filling. Wash asparaguses. Peel if necessary (no need of young ones). Boil water. Place asparagus in a large pan and blanch in salted boiling water for 5 to 10 mins. They need to be crunchy. Drain in a sieve and set aside.
  9. Pre-heat oven at 180°C.
  10. In a bowl, crack 4 eggs, add salt & pepper, cut some parsley and chives, beat with a whisk. Gradually add milk until you think you will have enough batter to cover ¾ of your filling.
  11. Place asparaguses on the pre-cooked crust however you like and tip the batter.
  12. Bake for 30 to 40 mins according to the size of the mould. You will know it's ready when the batter has risen and has turned into a light caramel colour.
Recipe by The Flo at