James Martin Asparagus Quiche

This James Martin asparagus quiche is a classic savoury bake with a crisp pastry base and a rich, silky filling studded with tender asparagus. It has a beautifully balanced flavour that feels comforting yet fresh, making it ideal for lunch, light supper, or entertaining. The recipe is straightforward and well suited to confident beginners, with simple steps and reliable results. From start to finish, it takes about 1 hour 15 minutes including baking.

Ingredients

For the Pastry

• 175g plain flour
• 100g cold unsalted butter, cubed
• A pinch of salt
• 2 to 3 tbsp cold water

For the Filling

• 200g asparagus, trimmed and cut into short lengths
• 4 large eggs
• 300ml double cream
• 100g mature Cheddar cheese, grated
• Salt and freshly ground black pepper
• A pinch of nutmeg, optional

How to Make James Martin Asparagus Quiche

• Prepare the Oven and Tin: Preheat the oven to 190°C, 170°C fan. Lightly grease a 23cm loose-based tart tin. Place it on a baking tray to make handling easier.
• Make the Pastry: Put the flour, butter and salt into a bowl and rub together with your fingertips until the mixture resembles fine breadcrumbs. Add the cold water gradually, mixing just until the dough comes together. Bring into a ball, flatten slightly, wrap and chill for 20 minutes.
• Blind Bake the Pastry Case: Roll out the chilled pastry on a lightly floured surface and line the tin, pressing gently into the edges. Trim away excess pastry. Line with baking parchment and fill with baking beans. Bake for 15 minutes, then remove the paper and beans and return to the oven for 5 minutes until the base feels dry.
• Prepare the Filling: Blanch the asparagus in boiling salted water for 2 minutes, then drain well. In a jug, whisk the eggs and cream together. Stir in the grated cheese, season with salt, pepper and nutmeg if using.
• Assemble and Bake: Arrange the asparagus evenly over the pastry base. Carefully pour over the egg mixture. Bake for 30 to 35 minutes until just set with a gentle wobble in the centre and lightly golden on top.
• Cool and Serve: Remove from the oven and leave to stand for 10 minutes before slicing. This allows the filling to settle and makes serving easier.

Tips for the Best Asparagus Quiche

How do I stop a soggy base?

Always blind bake the pastry until it feels dry to the touch. This creates a barrier that keeps the filling from soaking in.

Can I use shop-bought pastry?

Yes, ready-rolled shortcrust pastry works well if you are short on 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. Overbaking can make the filling rubbery.

Serving Suggestions

• Serve warm with a crisp green salad
• Add buttered new potatoes for a fuller meal
• Enjoy cold as part of a picnic or lunchbox

Storage

Room Temperature

Once cooled, the quiche can be kept at room temperature for up to 4 hours.

Refrigerator

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

Freezing

Wrap slices tightly and freeze for up to 2 months. Defrost overnight in the fridge and reheat in the oven until hot.

Nutrition (Per Slice)

• Calories: 380 kcal
• Carbohydrates: 24g
• Protein: 13g
• Fat: 26g
• Saturated Fat: 15g
• Sodium: 320mg

Nutritional values are approximate and provided as a guide only.

FAQs

James Martin Asparagus Quiche

Recipe by Clara WoodCourse: MainCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

A classic James Martin asparagus quiche with crisp pastry and a rich, creamy filling. Perfect for lunch, picnics, or light suppers.

Ingredients

• 175g plain flour

• 100g unsalted butter, cold and cubed

• Pinch of salt

• 2–3 tbsp cold water

• 200g asparagus, trimmed

• 4 large eggs

• 300ml double cream

• 100g mature Cheddar cheese, grated

• Salt and black pepper

• Pinch of nutmeg (optional)

Directions

• Preheat oven to 190°C (170°C fan) and grease a 23cm tart tin.
• Rub flour and butter together, add water and bring into a dough. Chill for 20 minutes.
• Roll out pastry, line tin and blind bake for 15 minutes. Remove beans and bake 5 minutes more.
• Blanch asparagus briefly and drain.
• Whisk eggs and cream, stir in cheese and seasoning.
• Arrange asparagus in pastry case, pour over filling and bake for 30–35 minutes until just set.
• Rest for 10 minutes before serving.

Notes

• Blind baking ensures a crisp base.
• Do not overbake to keep the filling creamy.