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 - Macknade Fine Foods
All recipes

Asparagus & Tomato Quiche

Perfect for National Picnic Week, this quiche is packed with Summer flavours...

1 hr 15 minutes to prepare
Serves 6-8
Print Recipe


  • 1 bunch asparagus
  • 175g cherry tomatoes (halved)
  • 150g goat's cheese (we like the Fremlin's goat log!)
  • Bunch of spring onions (thinly sliced)
  • 6 large eggs
  • 125ml cream
  • 125ml milk
  • 50g cheddar cheese (we like Montgomery!)
  • Ready made shortcrust pastry (or a shortcrust pastry base if you need to make this quickly!)
  • Splash of olive oil
  • Sea salt & cracked black pepper to taste


  1. Preheat oven to 220 degrees.
  2. Remove the woody parts of the asparagus and chop the rest into bite-size pieces. Lay on a baking tray & drizzle with olive oil, salt & pepper.
  3. Roast the asparagus until tender (still with bite!). This should take approx. 10 minutes.
  4. Turn the oven down to 190 degrees.
  5. Roll out the pastry crust and press into a flan tin.
  6. Spread the asparagus, tomatoes & onions across the base and layer with the goat's cheese.
  7. Beat the eggs, milk, cream, salt & pepper together. Pour over the vegetables.
  8. Sprinkle the top with cheddar cheese.
  9. Bake in the oven for 25-35 minutes until set in the centre.
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