Asparagus & cheese tart

Asparagus & cheese tart

Bring together seasonal British flavours in this springtime quiche

Difficulty and servings

Moderately easy

Cuts into 8 slices

Preparation and cooking times

Preparation time

Prep 30 - 40 mins

Vegetarian

Vegetarian

Method

  1. Put the flour in a bowl, add the butter to the flour and rub in with your fingertips until it resembles breadcrumbs. Add the grated cheddar into the pastry and mix. Add 3 tbsp cold water and mix until the pastry forms a ball. Wrap in cling film and chill for 5 mins. Butter a 20 x 6cm deep loose-bottom tart tin, or a 35 x 12cm rectangular tart tin.
  2. Heat oven to 180C/fan 160C/gas 4. Lightly dust the work surface with flour, roll out the pastry and line the tin. Chill in the freezer for 20 mins, then line the pastry case with baking paper, fill with beans and cook for 15 mins. Remove the beans and paper, then return the pastry case to the oven for 10 mins.
  3. Crack the eggs into a jug, whisk, then add the milk and whisk again. Sprinkle half the grated cheese over the pastry case, then add the asparagus, egg mix and remaining cheese (if using a rectangular tin, you may not need all the mixture, so add it gradually). Bake in the lower half of the oven for 30-35 mins or until the egg mix is set.

PER SERVING

329 kcalories, protein 14.0g, carbohydrate 16.0g, fat 24.0 g, saturated fat 12.0g, fibre 1.0g, sugar 2.0g, salt 1.0 g

Recipe from Good Food magazine, May 2006.

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Latest comments and suggestions

  • Binder photo Cally

    20 June 2010

    Cally rated and commented on this recipe

    4 stars

    Delicious...will definately make again. The pastry was lovely and crispy and the filling light and tasty, altho' I would add more cheese to the filling next time.

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  • Binder photo Wildbluesun

    23 June 2010

    Wildbluesun rated and commented on this recipe

    5 stars

    Added fresh herbs and sweetcorn to the filling; made it for a solstice picnic, travelled well and adapted fairly well to one (not quite enough pastry for the tin I had, but that's not really the fault of the recipe).

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  • Binder photo Barbarella

    01 July 2010

    Barbarella rated and commented on this recipe

    5 stars

    Great recipe! Went down a teat with my in-laws, and that's saying something! Would defiantly use stronger cheese next time - or more of it. Served with a garden salad. Will be making it again.

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  • Binder photo Jules C

    22 July 2010

    Jules C commented on this recipe

    Have made this recipe several times now with various fillings - it's one of the best 'quiche' type recipes ever! The pastry with cheese in is really yummy and the pastry is not soggy - thanks, will keep using it!

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  • Binder photo YumYum

    11 May 2011

    YumYum commented on this recipe

    Absolutely delicious, the pastry is fantastic. I did it in a round quiche dish and reduced it to 4 eggs and reduced milk in proportion as I didn't have a long tin. Worked perfectly!

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  • Binder photo charli

    21 July 2011

    charli commented on this recipe

    can someone explain step 2 for me please? is it just a case of chilling pastry then putting it in tart tin and baking for a few mins on its own? what beans is it referring to? thanks! looks yummy... i wanna try!

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  • Binder photo emmag444

    07 August 2011

    emmag444 commented on this recipe

    Charli - the recipe wants you to chill the pastry once it is lining the tart tin. So roll out the pastry, line the tin and then stick the tin (with pastry) in the freezer for 20 mins. The beans are baking beans and are used to stop the base of the pastry rising. You first cover the pastry in the tin with some greaseproof paper and then stick some baking beans on top. You can buy baking beans from most supermarkets/cooking shops and they're only about £4. If you don't have any though you can use anything that will weigh the pastry down such as dried pasta, pulses etc.

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  • Binder photo Jon Smith

    06 January 2012

    Jon Smith rated and commented on this recipe

    4 stars

    It's really nice , goes well with a nice salad.

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  • Binder photo Kay

    15 March 2012

    Kay rated this recipe

    5 stars

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  • Binder photo Hannah85

    17 May 2012

    Hannah85 rated and commented on this recipe

    5 stars

    Loved this recipe! Even the husband who doesn't like asparagus enjoyed it. Will be making this again very soon!

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  • Binder photo Edwina

    23 May 2012

    Edwina rated and commented on this recipe

    4 stars

    Really enjoyed this recipe, it was easy to make and looked and tasted good. I substituted the asparagus with spring onions as I couldn't get green asparagus. The cheese & onion combination was great and I would definately make again. The pastry was light and crispy.

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  • Binder photo Diana

    10 September 2012

    Diana commented on this recipe

    Is it ok to freeze this once it is cooked.

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  • Binder photo amateurchef

    04 March 2013

    amateurchef commented on this recipe

    Yumyum what size round quiche tin did you use/how much milk did you reduce it to? really wanna make it but don't have a rectangular baking tin and don't want it to go wrong if I haven't modified the ingredients properly

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  • Binder photo sally

    23 April 2013

    sally rated and commented on this recipe

    3 stars

    I tried this because of the good reviews, but I am afraid that I found this too 'eggy'. I have made lots of other far better tart recipes from tis site. It was okay, but I would not make it again.

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Difficulty and servings

Moderately easy

Cuts into 8 slices

Preparation and cooking times

Preparation time

Prep 30 - 40 mins

Vegetarian

Vegetarian

Ingredients

FOR THE PASTRY

  • 140g plain flour
  • 85g butter , cubed
  • 85g cheddar (such as Montgomery or vegetarian alternative), or other hard cheese, finely grated

FOR THE FILLING

  • 5 eggs
  • 175ml milk
  • 100g cheddar (such as Montgomery or vegetarian alternative), or other hard cheese, grated
  • 300g asparagus , trimmed and cut in half lengthways
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PER SERVING

329 kcalories, protein 14.0g, carbohydrate 16.0g, fat 24.0 g, saturated fat 12.0g, fibre 1.0g, sugar 2.0g, salt 1.0 g

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