Ingredients

The following ingredients have 7 Servings
  • 9 in pastry crust ((see notes))
  • 1 onion (large)
  • 2 tbsp olive oil
  • 8 oz asparagus (225g (trimmed weight))
  • 1 cup cherry tomatoes (180g, or grape tomatoes)
  • 1 cup gruyere cheese (90g, coarsely grated)
  • 3 eggs
  • 3/4 cup milk (175ml)
  • salt and pepper
  • 3 tbsp grated parmesan

Instruction

  • Preheat oven to 350F/175C.
  • If making your own crust, pre-cook the base as you would normally. (See link to other quiche recipe for my favorite version, which includes pre-cooking instructions.)
  • Dice the onion, warm the oil in a medium skillet over a medium heat then cook the onion until soft and lightly browned. Set aside.
  • Trim the ends off the asparagus and break or cut the stems in half.
  • Once the base is pre-cooked, put the cooked onions across the bottom of the crust. Arrange the asparagus on top - I put a layer of the lower stem then a layer of the top since you will see the top ones, arranged in a circle, but as you find easiest.
  • Put the tomatoes in between gaps in the asparagus so they are spread across the quiche. Sprinkle the gruyere over the top.
  • Whisk together the eggs, milk and a little salt and pepper. Carefully pour the mixture over the filling. Top with a little parmesan then bake for approx 30 minutes until set and lightly browned on top.