James Martin Asparagus Quiche

This savory James Martin Asparagus Quiche is made with fresh green asparagus, rich cheddar cheese, heavy cream, and a homemade buttery shortcrust pastry. This recipe creates a golden, creamy tart with a flaky crust that melts in your mouth, balancing the richness of the filling with the fresh snap of vegetables. It is the perfect main course for a spring lunch, a light dinner, or an elegant addition to a weekend brunch table.

Try More Recipes:

• James Martin Broccoli and Stilton Soup
• James Martin Cherry Scones
• James Martin Soda Bread​

Why You Will Love This Asparagus Quiche:

• Seasonal Freshness: It’s the perfect celebration of spring and summer. The bright, tender snap of the fresh asparagus contrasts perfectly with the rich, savory, and warm custard.
• Wobbly, Tender Custard: James Martin’s recipe uses a high ratio of cream and eggs to ensure the filling is rich, wobbly, and custardy—never dry or rubbery.
• Elegant Make-Ahead Meal: This quiche looks incredibly impressive but is easily made a day ahead. Serve it warm or at room temperature for a sophisticated light lunch or brunch centerpiece.
• Buttery Flaky Crust: The recipe emphasizes cold ingredients and proper chilling, which guarantees a light, flaky, golden, and buttery crust to hold the creamy filling.

James Martin Asparagus Quiche Ingredients

For the Shortcrust Pastry:

• 400g plain flour
• 200g butter, cubed and cold
• 1 egg
• Water, if needed (to bind)
• Salt and thyme (optional)

For the Custard:

• ½ pint (approx. 285ml) heavy cream
• ½ pint (approx. 285ml) milk
• 4 whole eggs
• 4 egg yolks
• Salt and freshly ground black pepper

For the Filling:

• 600g fresh asparagus, trimmed
• 25g butter
• 2 shallots, peeled and diced
• 200g cheddar cheese, grated

How To Make James Martin Asparagus Quiche

1. Make the pastry dough: Place the flour, 200g of butter, a pinch of salt, and thyme (if using) into a large bowl. Rub the butter into the flour with your fingers until the mixture looks like coarse breadcrumbs. Add the egg and mix with your hands. If it is too dry, add a splash of water.
2. Knead and chill: Knead the dough gently on a floured surface until it is smooth. Wrap the dough in cling film and chill it in the refrigerator for 30 minutes to let the butter firm up.
3. Preheat the oven: Set your oven to 340°F (170°C).
4. Line the tart tin: Grease a 27cm (10.5-inch) tart tin. Roll out the chilled pastry on a lightly floured surface until it is thin enough to fit the tin. Press the pastry into the tin to line the bottom and sides.
5. Prepare the shallots: Melt 25g of butter in a pan. Cook the diced shallots for about 5 minutes until they are soft and sweet. Let them cool slightly, then spread them over the base of the pastry.
6. Make the custard: In a bowl, whisk together the 4 whole eggs, 4 egg yolks, cream, and milk. Season the mixture generously with salt and pepper.
7. Assemble the quiche: Pour the custard mixture into the tart tin over the shallots. Arrange the asparagus spears on top and sprinkle the grated cheddar cheese over the entire tart.
8. Bake the quiche: Place the tin in the oven and bake for 30 to 40 minutes. The filling should be set and golden brown.
9. Trim and serve: Remove from the oven and let the quiche sit for 5 minutes. Trim the excess pastry from the edges with a sharp knife for a clean look before serving.

Recipe Tips

• Chill the Pastry: Chilling the dough for at least 30 minutes is essential. It allows the gluten to relax and the butter to harden again, which prevents the pastry from shrinking when it hits the hot oven.
• Don’t Overwork the Dough: When kneading, stop as soon as the dough comes together. If you handle it too much, the heat from your hands will melt the butter, resulting in a tough crust rather than a flaky one.
• Trim Asparagus Ends: Asparagus can have tough, woody stems. Bend each spear near the bottom until it snaps naturally; this ensures you only use the tender part of the vegetable.
• Let it Rest: Allowing the quiche to sit for 5 minutes after baking helps the custard set fully. This makes it much easier to slice cleanly without the filling spilling out.

What To Serve With Asparagus Quiche?

This rich quiche pairs beautifully with light, fresh sides to cut through the creaminess serve a slice with a simple green salad dressed with lemon vinaigrette or a crisp cucumber and tomato salad. For a heartier meal, add roasted new potatoes or a side of coleslaw. It also goes very well with crusty bread or a warm baguette.

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How To Store Leftovers Asparagus Quiche?

• Refrigerate: Allow the quiche to cool completely wrap it tightly in foil or place slices in an airtight container. Store in the refrigerator for up to 3 days. You can eat it cold or reheat it in a low oven.
• Freeze: This quiche freezes well. Wrap individual slices or the whole quiche tightly in plastic wrap, then foil freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

How To Reheat Leftovers Asparagus Quiche?

The goal is to warm the quiche through without making the delicate pastry crust soggy or the egg custard rubbery.

Important: Avoid the microwave if you can. It will make the pastry soft and the asparagus tough, ruining the texture.

1. In the Oven (The Best Method) This is the most reliable way to reheat a whole quiche or multiple slices.

• Preheat: Set your oven to a moderate heat, about 350°F (175°C).
• Prep: Place the quiche slices (or the whole quiche) on a baking sheet.
• Cover: Cover the quiche loosely with aluminum foil. This prevents the top cheese and crust from browning further while the center warms up.
• Bake: Heat for 15 to 20 minutes (for slices) or 25-30 minutes (for a whole quiche). It is ready when the center is piping hot.

2. In an Air Fryer (Fastest for Single Slices) The air fryer is a great option for a quick, crispy reheat.

• Preheat: Set your air fryer to 325°F (160°C).
• Heat: Place a single slice of quiche in the basket.
• Cook: Heat for 5 to 7 minutes. Check the temperature; the circulating air will quickly re-crisp the bottom crust.

FAQs

Try More Recipes:

• James Martin Tomato Soup​
• James Martin Christmas Cake
• James Martin Sticky Toffee Pudding

Asparagus Quiche Nutrition Facts

Serving Size: 1 slice (based on 8 servings)

• Calories: 620 kcal
• Total Fat: 48g
• Saturated Fat: 28g
• Cholesterol: 290mg
• Sodium: 380mg
• Total Carbohydrate: 38g
• Dietary Fiber: 2g
• Sugars: 4g
• Protein: 16g

James Martin Asparagus Quiche

Recipe by Ella ThompsonCourse: Dinner, Lunch, BrunchCuisine: British/French, AmericanDifficulty: Easy

Servings

8

servings

Prep time

20

minutes

Cooking time

40

minutes

Calories

620

kcal

The James Martin Asparagus Quiche combines a rich, homemade shortcrust pastry with a creamy custard filling. Packed with fresh asparagus, sweet sautéed shallots, and sharp cheddar cheese, this tart is a luxurious dish perfect for brunch or a light dinner.

Ingredients

• Shortcrust Pastry:

• 400g plain flour

• 200g butter, cold

• 1 egg

• Water (as needed)

• Salt and thyme (optional)

• Filling & Custard:

• 600g asparagus, trimmed

• 2 shallots, diced

• 25g butter

• 200g cheddar cheese, grated

• ½ pint cream & ½ pint milk

• 4 eggs & 4 egg yolks

Directions

• Make pastry: Rub butter into flour until crumbly. Add egg and mix. Knead briefly, wrap, and chill for 30 minutes.
• Prep tin: Roll out dough and line a grease 27cm tart tin.
• Prep filling: Sauté shallots in butter until soft. Whisk cream, milk, eggs, yolks, salt, and pepper in a bowl.
• Assemble: Spread shallots on pastry base. Pour over custard. Top with asparagus and cheese.
• Bake: Bake at 170°C (340°F) for 30-40 minutes until set. Trim edges and serve.