Asparagus quiche

Name: Asparagus quiche
Ingredients: 170g plain flour, plus extra for dusting; pinch of salt; 50g lard; 50g unsalted butter; 1 egg yolk; 2 tablespoons iced water; 2 bunches of asparagus; (about 800g) or 200g purple sprouting broccoli; 15g salted butter; 1 banana shallot; 1 garlic clove; 3 egg yolks; 1 egg; 200ml double cream; 200g cheddar cheese, grated; sea salt and freshly ground black pepper; crisp green salad, to serve (optional)

Use seasonal asparagus in a celebratory way with this easy asparagus quiche recipe from ‘The Weekend Cook’ by Angela Hartnett

5 May 2025

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Some people think that you are allowed to put anything you want on a quiche. But I’m not so sure. It is actually quite hard to make a good quiche and one of the best quiches that I’ve ever eaten was made from a Simon Hopkinson recipe – it was just onions, onions and more onions and cream and cheese.

This is an asparagus quiche, but you could use broccoli if asparagus isn’t in season. You could vary the cheese you use, but you do need a hard, firm cheese. So perhaps Comte or Gruyere, or even a hard blue. You could also add a bit of cumin. Use this egg to cream ratio and you have yourself the perfect quiche base upon which to carefully build other flavours without going crazy.

The Weekend Cook by Angela Hartnett (Bloomsbury Absolute, £26) is out now. Photography by Jonathan Lovekin.

Recipe notes