This green peas and asparagus quiche is the perfect spring version of the traditional quiche lorraine, vegetarian with no bacon. As an optional extra ingredient, some feta cheese.
Do you like French quiches?
It is for me the ideal dish for a quick on the go lunch or for a nice full dinner. Usually served with a green salad of some vegetables (Leeks in vinaigrette, grated carrots…)
Quiche can be made as the traditional quiche Lorraine version with bacon and no cheese, or adapted with many different possibilities: fish (such as salmon or haddock), seasonal vegetables like in this recipe, leftovers from the week…
Nutritional information
Green peas
Green peas are an excellent source of nutrients that are essential for the human body. Peas are rich in fiber, in vitamins and in minerals. A portion of 100gr worth of cooked peas is worth about 81 calories.
Green peas are also a very good source of plant based proteins, with about 5,4 gr of protein per portion of 100 gr. They contain complex carbohydrates, such as starch, which provide long-lasting energy for the body.
Peas are rich in vitamins, notably vitamin C, vitamin K and vitamin B1. They also contain minerals such as iron, potassium and magnesium.
Another recipe where peas are a main ingredient: French style peas. A must try!
Asparagus
Eating asparagus is another great source of getting nutrients essential to the functioning of the human body.
They are very rich in vitamin B9, B6, C, E and K as well as rich in folic acid, iron, calcium and potassium. Asparaguses contain many dietary fibers that are important for your digestive system.
They are also very low in calories, with only 20 calories per 100 gr.
Its major nutritional advantage lies in its concentration of folate, also known as vitamin B9, which is particularly crucial during the first trimester of pregnancy. Additionally, folate can help reduce fatigue and plays a vital role in strengthening the immune system. Asparagus ranks among the foods most generous in vitamin B9, just behind beef liver and certain legumes.
Do you like asparagus?
The season for asparagus is quite short, from April to June, therefore the second they arrive on the market take your chance to try this recipe. Asparagus is only harvested between mid-May and the end of June. Although they are cultivated throughout the world, they are available on shelves as a fresh product from March, but their presence is rare beyond June.
Do you prefer white or green asparagus? Personally, I love eating pan-fried white asparagus with wild garlic, they are both ingredients of the same season.
How to make this quiche?
Use either a puff pastry as seen in the photos or short crust pastry, both work well with this recipe.
Prepare the quiche batter with about 3 to 5 eggs (here I used 4) mix in milk and heavy cream.
In this quiche batter, add your vegetables, add your pre cooked green peas and asparagus.
- For the peas, you can either use fresh shelled peas or frozen peas. Precook your peas slightly either in a pan with salted boiling water or steam cook them. Once cooked, place the peas in a big bowl of cold water. This will help make sure the color of your peas stays nice and green. This step is however optional. Don’t forget to drain your peas before placing them in quiche batter.
- For the asparagus, you will need to pre cook them as well. First hull them and depending on your asparagus, either peeled or just scraped a little and the pins removed with the blade of a knife. Now you can cook them either in a pan with salted boiling water or steam cook them, but I personally find it tastier to pan fry them with wild garlic.
Cut the asparagus into small pieces and add them with the peas to the quiche mixture.
Pour everything onto the dough and cook at 180°C for around forty minutes.
Peas and Asparagus Quiche
Ingredients
- 1 puff pastry
garnish
- 12 asparagus
- 1 knob butter
- 150 gr peas
quiche batter
- 4 eggs
- 200 gr heavy cream
- 100 ml milk
- salt
- Pepper
optional
- 1 handful chives
- 60 gr feta cheese
Instructions
- Preheat the oven to 180°C / 350°F.
Start by preparing the vegetables
- For the asparagus, cut the stem and roughly peel the stems. Peel and mince the garlic clove.
- Melt the butter in a pan. Brown the asparagus on all sides for 5 to 10 minutes.
- For the peas, boil a pan of salted water. Immerse the frozen or shelled peas and blanch them for 2 minutes. Drain them.
Prepare the quiche batter
- Beat the eggs into an omelette in a bowl. Add the milk and cream, mix. Salt, pepper.
- Pour the drained peas and the asparagus cut into sections into the quiche batter. Slice the chives, add them, mix.
Finish preparing the quiche and bake
- Roll out the pie pastry in a pie dish.
- Pour the quiche mixture with the peas and pieces of asparagus.
- Sprinkle with chunks of feta cheese. The feta and chives are optional, depending on your taste.
- Bake for 40 minutes at 180°C / 350°F.
