Asparagus and goat’s cheese quiche

Asparagus and goat’s cheese quiche

This quiche is delicious for a light dinner and it makes a really easy lunch for the next day. Asparagus is a wonderful vegetable which is packed with nutrients such as folate, vitamins A, C, E and K, as well as chromium, a trace mineral that reduces sugar cravings. For more information about the nutritional properties of asparagus visit this site

Prep time: 20 minutes + 30 min chilling

Cooking time: 40 minutes


Asparagus Quiche

Asparagus Quiche


  • 150g spelt flour
  • 50g buckwheat flour
  • A pinch of black pepper
  • 125g butter
  • 1 large free range egg, beaten


  • 3 large free range eggs
  • 125ml milk
  • 100g goat’s cheese (crumbly is best)
  • 150g ricotta cheese
  • 250g asparagus spears, ends trimmed
  • 25g mint, chopped leaves only
  • Salt and pepper


  1. Preheat the oven to 180 degrees Celsius or gas mark 4.
  2. To make the pastry, place both flours and the black pepper in a bowl, add the butter (cut into cubes) and a pinch of salt, then rub the butter into the flour until the mixture resembles breadcrumbs. Stir 2 tablespoons of cold water in the beaten egg and add this to the flour. Blend gently to form a firm dough. Bring together with your hands to form a ball. Knead briefly, then wrap in cling film and chill in the fridge for 30 minutes.
  3. Grease a 23cm round tart tin. Remove the dough from the fridge and bring to room temperature. Dust the work surface with flour and roll out the dough until about 2mm thick and just larger and the same shape as the tin. Lay the pastry into the tin and gently press into the edges. Trim off any excess with a knife. Use a fork to prick a few holes in the pastry base and return to the fridge while you prepare the filling.
  4. Whisk together the eggs, milk and some seasoning in a jug. Lay the crumbled goat’s cheese in the base of the pastry case. Dot half the ricotta over the base in between the goat’s cheese pieces. Then lay the asparagus spears on top. Dot with the remaining ricotta and sprinkle with half the chopped mint.
  5. Carefully pour the egg mixture over the asparagus.
  6. Bake in the oven for 35 to 40 minutes until set and golden.
  7. Serve sprinkled with the remaining mint and serve warm or cold with a salad or stir-fried vegetables.

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