Quiche topped with asparagus in a wire cooling rack, surrounded by plates with slices of quiche and a box of Enriched eggs.

Mean green quiche

Make ahead or pull it together in the moment, our mean green quiche is a great way to get some much-needed leafy greens into your diet without taking taste hostage. The contrast between creamy eggs and bitter greens make this a go-to filling protein fix.

1 hours, 20 minutes

Serves 8

Nutritional Information (per portion)

Calories 438
Protein 10.7g
Fat 33g
of which saturates 14g
Carbohydrates 27.5g
of which sugars 2.8g
Fibre 2.13g

Ingredients

  • 500g shop-bought shortcrust pastry
  • 1 tablespoon olive oil
  • 2 garlic cloves, finely sliced
  • 2 leeks, trimmed and finely sliced
  • 3 Enriched eggs
  • 300ml single cream
  • 400g asparagus, woody stalks removed
  • 50g mature cheddar, finely grated

Method

  1. Heat the oven to 180°C/160°C fan/gas mark 4.
  2. Roll out the shortcrust pastry into a rough circle (½ cm thick) and line a 25cm loose-bottomed tart tin, easily and gently pushing it into the sides, leaving the excess pastry hanging over the sides. Prick the base all over with a fork. Place a piece of greaseproof paper in the pastry case and fill with baking beans or rice.
  3. Bake in the oven for 15 minutes. Remove the paper and beans; return to the oven for a further 5 minutes, until the pastry is dry and golden. When it comes out of the oven use a fine grater to shave away and remove the excess pastry, creating a tidy pastry case.
  4. Meanwhile, heat the oil in a deep wide pan over a medium-low heat. Add the garlic and fry for 2 minutes until lightly golden. Add the leeks and soften for a further 10 minutes. Remove from the heat to a large bowl.
  5. In another pan, par boil the asparagus in boiling water for 1 minute, until just tender. Drain and set aside on a plate lined with kitchen roll.
  6. Beat the eggs with cream. Season and stir through the grated cheddar.
  7. Spoon the softened leeks in the bottom of the pastry case, pour over the egg mixture and arrange the asparagus on the top. Place the tart tin on a large baking sheet and bake in the oven for 35-40 minutes, until set and golden on top.

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