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Mary Berry Asparagus Quiche Recipe

Mary Berry Asparagus Quiche Recipe

Mary Berry's asparagus quiche has tender asparagus spears in a rich Gruyère cream custard — the most elegant seasonal quiche in British baking.
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Prep Time 30 minutes
Cook Time 1 hour
Cooling Time 20 minutes
Total Time 1 hour 50 minutes
Servings: 10 Slices
Course: Main Course
Cuisine: British
Calories: 370
Ingredients Method Notes

Ingredients
  

  • Shortcrust Pastry:
  • 200 g plain flour sifted
  • 100 g unsalted butter cold and cubed
  • Pinch of fine salt
  • 2 –3 tbsp cold water
  • Asparagus and Gruyère Filling:
  • 400 g fresh British asparagus tough ends snapped off
  • 3 large eggs
  • 250 ml double cream
  • 100 ml whole milk
  • 125 g Gruyère finely grated
  • Finely grated zest of 1 unwaxed lemon
  • 1 tsp fresh thyme leaves
  • ¼ tsp freshly grated nutmeg
  • Salt and white pepper

Method
 

  1. Make pastry — pulse to crumbs, add cold water, wrap and chill 30 minutes.
  2. Preheat oven to 200°C / 180°C fan / Gas 6. Roll to 3mm — line 23cm tart tin. Prick. Chill 20 minutes. Blind bake with beans 15 minutes. Remove beans — bake 8–10 minutes until pale golden and completely dry. Reduce oven to 180°C / 160°C fan / Gas 4.
  3. Blanch asparagus in well-salted boiling water 2 minutes — vivid green and slightly tender. Drain — plunge into iced water immediately. Drain and pat dry. Cut tips at 8cm — set aside. Slice remaining stalks into 3cm lengths.
  4. Whisk eggs, cream, and milk. Add three-quarters of the Gruyère, lemon zest, thyme, nutmeg, salt, and white pepper.
  5. Scatter asparagus stalk pieces over pastry base. Pour custard over — to within 1cm of top. Arrange asparagus tips in a spoke pattern — tips pointing outward, gently pressed into custard. Scatter remaining Gruyère between tips.
  6. Place on baking tray. Bake 30–35 minutes until just set with slight central wobble. Cool in tin 20 minutes. Serve warm.

Notes

Blanch asparagus before baking — prevents excessive moisture release into the custard.
Arrange tips in a spoke pattern — takes 60 seconds and looks completely professional.
Use Gruyère not Cheddar — suits asparagus more elegantly.
Lemon zest is essential — brightens the asparagus flavour and lifts the rich custard.
British asparagus in season only — May and June. Out-of-season gives a much inferior result.
Do not freeze — asparagus loses colour and texture on defrosting.
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