Asparagus Quiche & Soup Recipe

This Asparagus Quiche & Soup Recipe is a clever and efficient recipe, which uses a whole bunch of asparagus to create two beautiful dishes. It’s the perfect spring meal, ready in about an hour and a half.

Asparagus Quiche & Soup Recipe Ingredients

For the Pastry:

• 125g plain flour
• 125g wholemeal flour
• 125g unsalted butter (cold)
• 1 large free-range egg

For the Soup & Quiche:

• 1kg asparagus
• olive oil
• 2 large potatoes
• 2 onions
• ½ a bunch of fresh thyme (15g)
• 1.5 litres organic vegetable stock
• 6 large free-range eggs
• 150g ricotta cheese
• 150g mature Cheddar cheese
• Sea salt and black pepper

How To Make Asparagus Quiche & Soup

Part 1: Make the Pastry Case

1. Mix the Dough: In a large bowl, combine the plain and wholemeal flours with a good pinch of salt. Chop the cold butter into cubes, add it to the flour, and use your fingertips to rub it in until the mixture resembles breadcrumbs.
2. Bring it Together: Make a well in the center, crack in one egg, and add 2 tablespoons of cold water. Gently mix and pat the dough together until it just forms a ball.
3. Chill and Roll: Place the dough between two large sheets of parchment paper, flatten it slightly, and chill in the fridge for 30 minutes. Once chilled, roll out the pastry between the sheets of paper until it’s large enough to line a 25cm (10-inch) loose-bottomed tart tin.
4. Blind Bake: Line the tart tin with the pastry, gently easing it into the sides. Let the excess pastry hang over the edges. Prick the base all over with a fork and bake at 350°F (180°C) for 20 minutes, or until lightly golden. Once baked, you can trim off the excess pastry.

Part 2: Make the Asparagus Soup

1. Prep the Asparagus: Snap the woody ends off the asparagus spears. Cut the tender tips off (about 1-2 inches) and set them aside for the quiche. Roughly chop the remaining asparagus stalks.
2. Sauté the Vegetables: In a large pan, heat 1 tablespoon of olive oil over a medium heat. Add the chopped asparagus stalks. Peel and roughly chop the potatoes and onions, add them to the pan, and strip in half of the thyme leaves. Cook for 15 minutes, stirring regularly, until lightly golden.
3. Simmer and Blend: Pour in the vegetable stock, bring to a boil, then reduce the heat and simmer for 15 minutes until the vegetables are tender. Use an immersion blender to whiz the soup until smooth. For an extra-silky texture, pass the soup through a sieve. Season to taste with salt and pepper.

Part 3: Make the Quiche

1. Prepare the Filling: In a large bowl, beat the remaining 6 eggs with a pinch of salt and pepper. Stir in the ricotta cheese. Grate in the Cheddar cheese and pick in the remaining thyme leaves.
2. Add Asparagus and Bake: Roughly chop the reserved asparagus tips and stir them into the egg mixture. Pour this filling into the pre-baked tart case.
3. Bake the Quiche: Bake for 40 minutes, or until the filling is set and the top is beautifully golden. Let it rest for a few minutes before slicing. Serve the quiche and soup together.

Recipe Tips

• How to get flaky pastry? The key is to use very cold butter and not to overwork the dough. Handle it as little as possible to keep the butter in small pieces, which creates flaky layers.
• Why leave the pastry overhanging? Letting the pastry hang over the sides of the tin while blind baking helps prevent it from shrinking down the sides. You can easily trim it with a sharp knife for a neat edge after it’s baked.
• Can I use a different cheese? Yes. Gruyère would be a wonderful substitute for the mature Cheddar for a classic, nutty flavor.
• How do I know when the quiche is done? The quiche is ready when the center is just set. It should have a slight wobble when you gently shake the tin; it will continue to set as it cools.

How To Store Leftovers

• Refrigerate: Store the leftover quiche and soup in separate airtight containers in the refrigerator. The quiche will last for up to 3 days, and the soup for up to 4 days.
• Reheating: Reheat the soup gently on the stove. The quiche can be enjoyed cold or reheated in a 350°F (175°C) oven for 10-15 minutes.

Asparagus Quiche & Soup Nutrition Facts

• Calories: 600-700 kcal (per serving of quiche and soup)
• Fat: 35g
• Carbohydrates: 45g
• Protein: 25g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Jamie Oliver Air Fryer Tomato Tortilla Soup
• Jamie Oliver Air Fryer Broccoli Soup & Cheesy Soldiers
• Jamie Oliver Roasted Tomato & White Bean Soup