This recipe is a favourite of one of my girls to put in her lunchbox to take to school and is great eaten hot with a salad for lunch/dinner or cold in a lunch box taken to school.


Ingredients (serves 4)

  • 2 sheets ready made frozen shortcrust pastry
  • 1 bunch asparagus spears
  • 1 large leek
  • 1 Tbs butter
  • 3 eggs
  • 2 Tbs plain flour
  • 1/4 cup cream
  • 1/2 tsp salt or to taste
  • 50g feta, cubed

Method

  1. Grease a 36 x 13cm rectangular pie tin and cut pastry to fit into tin pressing up sides.
  2. Blind bake the pastry for 15mins at 180 degrees then remove paper and blind bake beeds and bake for a further 5-7mins.
  3. Snap the hard bottoms off the asparagus and cook in salted water for about 3mins or until tender.
  4. Fry the leek in the butter until softened, spread the cooked leek over the base of the cooked pastry then lay the cooked asparagus spears over the leek.
  5. Mix together the eggs, flour, cream and salt then pour this mixture over the asparagus and leek mixture, then top with the feta.
  6. Bake in oven 180 degrees for approx 30 mins or until just set.

Notes... You can change the veggies you use. Try with cooked spinach and topped with fresh tomatoes.

  • Great versatile recipe, thanks for sharing

    Reply


  • I like that quiche can be eaten hot or cold. makes it a very versatile food. Thanks for the recipe.

    Reply


  • I’m a big fan of quiche! Makes for the perfect snack!

    Reply


  • yes, I love to add anything I feel like or what’s in season


    • We do too! We sometimes make quiche surprise!



      • yep, you can add anything and it’s always guaranteed to be good.

    Reply


  • I love a good quiche! You can add anything!

    Reply


  • I love the flavours of your quiche,it look’s delicious! Thanks!

    Reply


  • A delicious looking quiche and I do love asparagus and leek. This quiche looks good with the salad and vegetables on the plate. A very healthy looking lunch or dinner.

    Reply

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