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Asparagus and Cherry Tomato Quiche

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Course: Appetizer
Prep Time: 40 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 55 minutes
Servings: 6 people, a 24cm mould


For the dough

  • 200 g all purpose flour
  • 1 tsp salt
  • 100 g unsalted butter, cold and cut in cubes
  • 1 egg
  • 1 tbsp water

To cook the asparagus and cherry tomato

  • 100 g asparagus + salt and water to cook
  • 150 g cherry tomato + olive oil, salt and pepper to cook

Quiche filling

  • 1 egg
  • 1 yolk
  • 175 ml whipping cream
  • 125 ml milk
  • 50 g freshly grated gruyere
  • 50 g freshly grated parmesan cheese, I used Grana Padano


For the dough

  • If you want to do the dough by hand, refer to the vegetable gallete recipe where we make the same dough. To make it in the food processor, add the flour, salt and butter and mix until you reach a sandy texture.
  • Add the liquids and process again until you get a smooth dough. Rest for 30min wrapped in cling film in the fridge.
  • Roll it out to 2-3mm thick and put it inside your mould. Lift the edges and push down to make sure they reach the corners for a nice angle when you cut it. Cut the excess dough with a rolling pin and then make sure the dough is still in place. A bit more excess will remain and you can cut it with a knife.
  • Make a double layer on cling film and put it inside the dough. Top with baking beans (ceramic or actual beans) and bake at 180C for about 15min or until the edges are golden.
  • Take out the baking beans carefully using the cling film and take back into the oven to make it evenly golden (about 15min more). Let cool down to room temperature before pouring the filling inside.

For the vegetables

  • The cherry tomatoes go into the oven with olive oil, salt and pepper until soft at 180C (about 15-20min)
  • Snap the bottom of the asparagus where it naturally breaks off and discard the bottom. Then cut off the tips and cut the stalk in half. For further reference you can watch the video above.
  • Get a pot of boiling water going with a tsp of salt. Make sure the water is boiling strongly because this along with the salt will keep the asparagus nice and green.
  • Add the bottoms first and cook until al dente. Mine were really thin so 1.30min was enough. Then add the tips and cook also until al dente 30secs-1min.
  • Remove them and transfer to a bowl with iced water to shock them and stop them from cooking further.

For the filling

  • Mix everything together and put it inside the now cooled down dough.
  • Arrange the cherry tomatoes and asparagus on top and pop the quiche in the oven at 140C (colder than before so the dough doesn't get more golden and the filling remains moist) for about 35-45min or until golden on top.
  • Let cool down to almost room temperature before cutting so it coagulates and doesn't fall apart.
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