Mary Berry Asparagus Quiche Recipe

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This asparagus quiche is a classic, elegant bake with a crisp pastry base and a softly set, creamy filling. The asparagus adds a fresh, delicate flavour that pairs beautifully with the rich eggs and cheese. It is a straightforward recipe, ideal for confident beginners and experienced home bakers alike. From start to finish, it takes about 1 hour and 15 minutes, including baking and cooling.

Ingredients

For the pastry

175g plain flour
100g cold butter, diced
1 large egg yolk
2–3 tbsp cold water

For the filling

200g asparagus spears
3 large eggs
150ml double cream
100ml full-fat milk
100g mature Cheddar cheese, grated
Salt and freshly ground black pepper
A small pinch of freshly grated nutmeg

How to Make Mary Berry Asparagus Quiche

Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the quiche cooks evenly.
Make the pastry: Put the flour and butter into a bowl and rub together with your fingertips until the mixture resembles fine breadcrumbs. Stir in the egg yolk and enough cold water to bring the dough together.
Line the tin: Roll out the pastry on a lightly floured surface and use it to line a 23cm loose-bottomed fluted tart tin. Prick the base, line with baking paper, fill with baking beans, and bake for 15 minutes. Remove the paper and beans and bake for a further 5 minutes until pale golden.
Prepare the asparagus: Trim the woody ends from the asparagus and cut into short lengths. Blanch in boiling water for 2 minutes, then drain well.
Mix the filling: Beat the eggs in a jug, then stir in the cream, milk, grated cheese, salt, pepper, and nutmeg.
Assemble and bake: Arrange the asparagus evenly over the pastry base, pour over the egg mixture, and bake for 30–35 minutes until lightly golden and just set in the centre.
Cool slightly: Leave the quiche to rest for 10 minutes before removing from the tin and slicing.

Tips for the Best Asparagus Quiche

How do I stop the pastry going soggy?

Blind baking the pastry properly and ensuring the asparagus is well drained will help keep the base crisp.

Can I use ready-made pastry?

Yes, a good-quality ready-rolled shortcrust pastry works well if you are short on time.

What cheese works best?

Mature Cheddar gives a lovely depth of flavour, but Gruyère or a mix of cheeses can also be used.

Serving Suggestions

Serve warm or at room temperature with a green salad
Pair with buttered new potatoes
Enjoy as part of a picnic or light lunch

Storage

Room temperature

The quiche can be kept at room temperature for up to 6 hours once cooled.

Refrigerator

Store in an airtight container in the fridge for up to 3 days. Bring to room temperature before serving or reheat gently.

Freezing

Freeze slices well wrapped for up to 2 months. Defrost overnight in the fridge and reheat until hot.

Nutrition

Calories: 380 kcal
Carbohydrates: 22g
Protein: 14g
Fat: 26g
Saturated fat: 15g
Sodium: 420mg

Nutrition values are estimates and may vary.

FAQs

Can I make this quiche in advance?

Yes, it can be baked a day ahead and kept in the fridge. Bring to room temperature or reheat before serving.

Can I add other vegetables?

Leeks, spinach, or peas work well alongside the asparagus.

What size tin should I use?

A 23cm loose-bottomed tart tin gives the best depth and even baking.

Can I serve this cold?

Yes, the quiche slices neatly and tastes excellent when cold.