This springtime asparagus quiche is lovely for when the first warm days come along and you feel like a light lunch. Green asparagus in a walnut pastry, paired with a little mustard kick (of course from Moutarderie de Luxembourg
This is a recipe from my book ‘Baking with Anne’, which you can buy here.
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Makes 1 quiche of 30cm for 6-8 people
Prep: 45 min – Fridge: 2h – Oven: 35 min
For the walnut pastry:
80g walnuts
170g flour
1 tsp salt
125g cold butter
1 egg
35ml cold water
For the filling:
400g thin green asparagus
1 tbsp mustard
2 eggs
250ml cream
70g parmesan, grated
a bit of lemon zest
2 tbsp fresh tarragon, chopped
½ tsp salt
pepper
For the pastry, put all the ingredients into a food processor and mix until it forms a dough. Shape the dough into a disc, wrap in cling film and chill in the fridge for at least 2 hours.
Wash the asparagus and trim off the stalky ends. Bring a saucepan with salted water to the boil, add the asparagus and bring back to the boil, then cook for 1 minutes. Drain under cold running water.
After 2 hours, preheat the oven to 180°C fan. Grease a 30cm tart tin.
Roll the dough out thinly on a floured surface and lift into the tart tin. Press against the base and the edges. Prick the base with a fork.
Spread the mustard all over the base and arrange the cooked asparagus all over in a nice pattern.
For the custard, beat the eggs, cream, mayonnaise, parmesan, lemon zest, tarragon, salt and pepper until smooth.
Pour the custard over the asparagus and bake the quiche in the preheated oven for 35 minutes.
This quiche is great served hot or cold.
