Asparagus and Chervil Quiche
By Great British Chefs
Published on 04 November 2022
Asparagus and chervil quiche makes a magnificent spring or summer starter or light main for when asparagus is in season.Time and servings
1 hr 20 minsTotal time
6Servings
25 minsPrep time
55 minsCooking time
Ingredients
- 6 medium eggs, 2 whole eggs and the yolks of 4 (filling)
- 400 g of plain flour, plus extra for dusting (pastry)
- 1 kg of asparagus, peeled and cut into 6-8cm lengths (filling)
- 140 g of parma ham, (filling)
- 8 g of chervil, chopped (filling)
- 4 g of chives, chopped (filling)
- 100 g of spring onions, chopped (filling)
- 200 g of butter, cold and diced, plus extra for greasing (pastry)
- 350 g of mascarpone, (filling)
- 2 large eggs, 1 whole, 1 yolk only (for brushing the pastry)
- 1 pinch of ground black pepper, (filling)
Method
Step 1
Place the flour into a bowl and add the diced butter. Put into a food mixer set to a low setting and mix until like fine breadcrumbs - about 1 minute. Alternatively, you can blend the ingredients by hand with a pastry blender until the mixture is crumbly.Step 2
Add the egg and then add the iced water, little by little, until the dough comes together (it should not be too dry, otherwise it will just crumble when you roll it out). Place the dough in cling film and transfer to the fridge to rest for 30 minutes.Step 3
When the dough is ready to roll out, preheat the oven to 180ºC/gas mark 4, and grease and flour your quiche tin. Roll out the pastry to a 0.5cm thickness and lay this into the tin. Line the pastry with a sheet of foil and fill with baking beads.Step 4
Blind bake the pastry with the baking beans in the oven for 20 minutes, or until the pastry achieves a light golden colour. Remove the baking beads and foil, and brush the base of the tart case with egg yolk. Bake for a further 5 minutes, then remove from the oven. Allow the pastry to cool while you make the filling.Step 5
Reduce the oven temperature to 170ºC/gas mark 3.Step 6
Blanch the asparagus in boiling salted water for 3 minutes and then refresh in iced water for two minutes. Drain and dry well.Step 7
Mix the chervil, mascarpone, spring onion, eggs, egg yolks, salt and pepper in a bowl and set aside. Lay the asparagus spears in the cooled pastry tart, pointing outwards in a circular pattern, then lay the parma ham in between the asparagus. Pour on the chervil and mascarpone mix. Bake in the oven for 25-30 minutes and serve