Treat yourself to this sophisticated asparagus quiche.
A delightful indulgence at brunch, tea-time or as a light lunch, it boasts a rich and savoury filling enhanced by smoothly blended goat’s cheese. The crust, made with added cheddar cheese, offers a delightfully toasty soft crunch.
This flavourful quiche is perfectly paired with the 21 Gables Sauvignon Blanc. Bright, fresh, and invigorating, the wine captures a sea-breeze character and lively gooseberry and kiwi fruit notes.
- Subtle herbal notes of blackcurrant leaf harmonise beautifully with the quiche, while refreshing hints of lemongrass and a saline finish balance the rich flavours of the dish.
Flavourful Asparagus Quiche Recipe
(Serves 6 as a light meal)
For the pastry:
- 1 cup (140 g) cake flour
- 100 g cold butter, cubed
- 1,5 cups grated cheddar cheese (about 125 g)
- ½ t salt
For the filling:
- 4 XL eggs
- 250 ml sour cream
- 5 ml (1 t) Dijon mustard
- 100 g goats cheese, roughly crumbled
- a handful of fresh herbs, roughly chopped (like dill/tarragon/chives)
- salt & pepper to taste
- 150 g green asparagus
Prepare the pastry:
- Add the flour, butter, cheddar and salt to the bowl of a food processor.
- Process for about 1 minute until it starts clumping together in balls.
- Remove from the processor and press evenly into a medium-large quiche tin with a removable base, trimming the edges if necessary.
- Set aside.
Prepare the filling:
- Preheat the oven to 180 C.
- To the bowl of a food processor (you can use the used bowl after making the pastry, as is), add the eggs, sour cream, mustard, goat’s cheese and herbs, then season lightly with salt & pepper. Blend until smooth, then pour into the prepared pastry tin (it should reach about ⅔ up the sides).
- Trim the asparagus to fit the quiche tin, then use the trimmed edges to scatter all over the filling (it will sink to the bottom and provide a base for the top layer to lean on).
- Arrange your asparagus on top, then carefully transfer it to the oven. Bake at 180 C for about 40-45 minutes until golden brown and fully cooked. Serve warm or at room temperature.
