Mini asparagus and Gruyère quiches recipe
Be sure to impress your guests with these tasty mini asparagus and Gruyère quiches, perfect for picnics and light snacks.
See method- Makes 12
- 25mins to prepare and 25mins to cook
- 175 calories / serving
Ingredients
- 75g butter, chilled
- 150g plain flour, plus 1 tbsp for dusting
- ¼ tsp salt
- 12 fine asparagus spears, chopped into 2cms
- 2 medium free range eggs
- 100ml double cream
- 50g Gruyère, grated
- 1tbsp dill, finely chopped
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Shop ingredientsEach serving contains
- Energy
- 720kJ 175.0kcal
- Fat
- 12g
- Saturates
- 7g
- Salt
- 0.1g
- Sugars
- 1g
of the Reference intake
Carbohydrate 12.3gProtein 4.2gFibre 1.0g
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- Place the butter, flour and salt in the bowl of a food processor and pulse until partly combined. Add 40ml of cold water and pulse again a few times until it forms a dough. Wrap in cling film and chill for 30 minutes.
- Heat the oven to gas 4, 180°C, fan 160°C. Bring a saucepan of water to the boil and blanch the asparagus for 2 minutes. Lightly beat the eggs in a jug then stir in the double cream, Gruyère and dill.
- Lightly dust a clean surface with flour and roll out the pastry to 5mm thick. Using an 8cm fluted cutter cut out rounds and line a 12 hole cupcake tray. Divide the asparagus between the pastry rounds keeping the tips to decorate.
- Pour over the egg mixture and top with the asparagus tips. Bake for 20-25 minutes until risen and golden.
- See more Asparagus recipes
