Peas and Asparagus Quiche

Method11 steps

1. 1

   Step 1: Preheat the oven to 180°C / 350°F. Have a pie dish, frying pan, saucepan, colander and mixing bowl ready.

2. 2

   Step 2: Wash the asparagus, trim off the tough woody ends and peel any tough lower skin. Peel and mince the garlic (1). If using chives, wash them now and keep them ready for slicing.

   Uses 12 green asparagus spears · 1 garlic clove · Water to wash the asparagus and optional chives

3. 3

   Step 3: Melt the knob of butter in the frying pan. Add the prepared asparagus and turn it to brown on all sides for 5–10 minutes, checking from 5 minutes, until just tender. Add the minced garlic once the asparagus has begun browning and stir until fragrant without burning it. Remove from the heat.

   Check the pan-cooked asparagus · 5 minUses All the prepared asparagus and garlic from step 2 · 1 unmeasured knob butter

4. 4

   Step 4: Bring a saucepan of salted water to a boil. Add the 150 g peas and blanch for about 2 minutes after the water returns to a boil. Drain thoroughly. If desired, briefly put them in cold water to preserve their colour, then drain again. Let the peas and asparagus stop steaming strongly before mixing with the eggs.

   Blanch the peas · 2 minUses 150 g fresh shelled or frozen peas · Salt for pea-blanching water · Water for pea blanching and optional cold bath

5. 5

   Step 5: Beat the four eggs, then mix in the 100 ml milk and 200 g heavy cream. Season with salt and pepper.

   Uses 4 eggs · 200 g heavy cream · 100 ml milk · Salt to season the custard · Pepper to season the custard

6. 6

   Step 6: Cut the cooked asparagus into bite-size sections and stir it, its cooked garlic and the drained peas into the custard. If using chives, finely slice and add them now.

   Uses All the custard from step 5 · All the cooked asparagus and garlic from step 3 · All the drained peas from step 4 · Optional handful of chives

7. 7

   Step 7: Unroll the puff-pastry sheet and line the pie dish, easing it into the base and sides.

   Uses 1 ready puff-pastry sheet

8. 8

   Step 8: Pour the prepared pea and asparagus filling into the pastry shell and spread it evenly.

   Uses The lined pie dish from step 7 · All the vegetable-and-custard filling from step 6

9. 9

   Step 9: If using feta, crumble the 60 g over the filling. Otherwise leave the quiche without it; the chives were already added with the vegetables if selected.

   Uses The filled quiche from step 8 · Optional 60 g feta

10. 10

    Step 10: Bake at 180°C / 350°F for about 40 minutes. Check that the pastry is golden and the centre is set and reaches 71°C / 160°F; continue if needed.

    Check the baked vegetable quiche · 40 minUses The assembled quiche from step 9

11. 11

    Step 11: Let the quiche settle briefly before cutting into six starter portions. Serve warm. If saving it for later, refrigerate promptly in shallow portions within 2 hours.

    Uses The fully baked quiche from step 10