This James Martin asparagus quiche is a classic savoury bake with a crisp pastry base and a rich, creamy filling studded with tender asparagus. The texture is light yet satisfying, with a delicate balance of buttery pastry and soft custard. It is a straightforward recipe that suits confident beginners and experienced home bakers alike. From start to finish, allow around 1 hour and 20 minutes, including baking and cooling time.
Ingredients
For the pastry
- 200g plain flour
- 100g unsalted butter, cold and cubed
- 1 large egg yolk
- 2 to 3 tbsp cold water
- A pinch of salt
For the filling
- 200g asparagus spears, trimmed
- 4 large eggs
- 300ml double cream
- 100g mature Cheddar cheese, grated
- 25g Parmesan cheese, finely grated
- Salt, to taste
- Freshly ground black pepper, to taste
- A pinch of freshly grated nutmeg
How to Make James Martin Asparagus Quiche
- Prepare the oven and tin:Preheat the oven to 190°C or 170°C fan. Lightly grease a 23cm loose-bottomed tart tin and set it aside.
- Make the pastry:Put the flour, salt, and butter into a large bowl. Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs. Stir in the egg yolk, then add enough cold water to bring the dough together. Shape into a disc, wrap, and chill for 20 minutes.
- Blind bake the pastry:Roll out the chilled pastry on a lightly floured surface and line the prepared tin. Prick the base with a fork, line with baking parchment, and fill with baking beans. Bake for 15 minutes, then remove the beans and parchment and return to the oven for 5 minutes until the base looks dry and lightly golden.
- Prepare the filling:Bring a pan of lightly salted water to the boil. Add the asparagus and cook for 2 to 3 minutes until just tender. Drain well and cut into bite-sized pieces. In a bowl, whisk the eggs and cream together, then stir in both cheeses, seasoning, and nutmeg.
- Assemble and bake:Spread the asparagus evenly over the pastry base. Pour the egg mixture on top, allowing it to settle around the asparagus. Bake for 30 to 35 minutes until the quiche is set with a gentle wobble in the centre and lightly golden on top.
- Cool before serving:Remove from the oven and leave to cool in the tin for at least 15 minutes before slicing. This helps the filling firm up and makes serving easier.
Tips for the Best Asparagus Quiche
How do I stop the pastry from going soggy?
Always blind bake the pastry fully before adding the filling. This creates a sealed base that stays crisp.
Can I use ready-made pastry?
Yes, good-quality ready-rolled shortcrust pastry works well and saves time. Chill it briefly before lining the tin for best results.
How do I know when the quiche is cooked?
The centre should be just set with a slight wobble. If it looks liquid, give it another 5 minutes and check again.
Should I trim the asparagus?
Yes, snap off the woody ends so only the tender part goes into the quiche.
Serving Suggestions
- Serve warm with a simple green salad
- Pair with new potatoes and butter
- Add a spoon of chutney or relish on the side
Storage
Room temperature
The quiche can sit at room temperature for up to 4 hours, making it ideal for lunches or picnics.
Refrigerator
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or enjoy cold.
Freezing
Wrap individual slices tightly and freeze for up to 2 months. Defrost overnight in the fridge and reheat before serving.
Nutrition
- Calories: 420 kcal
- Carbohydrates: 28 g
- Protein: 13 g
- Fat: 29 g
- Saturated fat: 16 g
- Sodium: 380 mg
Nutritional values are estimates and may vary depending on ingredients used.
FAQs
Can I make this quiche ahead of time?
Yes, it can be baked a day in advance and stored in the fridge. Reheat gently before serving or enjoy it cold.
Can I add other vegetables?
Leeks, peas, or spinach all work well with asparagus. Cook and drain them well before adding.
What cheese works best?
A strong Cheddar adds flavour, while Parmesan gives depth. Gruyère is also an excellent alternative.
Can I make this without cream?
You can replace some or all of the cream with whole milk, but the filling will be lighter and less rich.
Mary Berry 3-Layer Victoria Sponge Recipe
Course: DessertCuisine: BritishDifficulty: Easy12
slices25
minutes25
minutes90
minutes410
kcal50
minutesLight, fluffy Mary Berry 3-Layer Victoria Sponge filled with strawberry jam and freshly whipped cream. A classic British cake perfect for any occasion.
Ingredients
225g unsalted butter, softened
225g caster sugar
4 large eggs
225g self-raising flour
1 tsp baking powder
2 tbsp milk
150ml double cream
2 tbsp icing sugar
4–5 tbsp strawberry jam
Fresh strawberries, sliced
Icing sugar, for dusting
Butter, for greasing tins
Baking parchment
Directions
- Preheat oven to 180°C (160°C Fan). Grease and line three 8-inch round cake tins.
- Place butter, caster sugar, eggs, flour, baking powder and milk into a large bowl.
- Beat with an electric mixer for about 2 minutes until pale, smooth and fully combined.
- Divide evenly between tins and level the tops.
- Bake for 20–25 minutes until golden, springy and cooked through.
- Cool in tins for 5 minutes, then turn out onto a wire rack to cool completely.
- Whip double cream with icing sugar until soft peaks form.
- Sandwich the sponges with strawberry jam and whipped cream.
- Dust with icing sugar and decorate with fresh strawberries before serving.
Notes
- Ensure butter is fully softened for best rise.
- Do not open the oven door early to prevent sinking.
- Sponge layers can be frozen unfilled for up to 3 months.
