Ricette/ Salate/ Vegetariane

Quiche agli asparagi verdi e zafferano

Quiche agli asparagi con pasta brisée fatta in casa

They’ve made it to every supermarket, green or white, seasonal and on special. How can I say no?

I remember once I cooked white asparagus with hollandaise sauce, which is the standard dish you find around here, when I used to live in a student dorm and got someone try it. I was told it tasted like canteen food and, to my surprise, it was meant as a compliment.  I never cooked asparagus with hollandaise sauce after this traumatic episode in my life ever again.

This time it was pretty obvious it was going to make quiche and that’s because I could also get my hands dirty and greasy and experiment with. I used to buy puff pastry to make quiche but now I can officially say bought puff pastry is overrated. First of all it doesn’t need to be puff pastry. And of course there would be no sense of accomplishment for us bake-oholics! The recipe for the shortcrust pastry comes once again is curtesy of the Cookery Central Book and it’s mega easy! The rest  is just a fragment of my imagination.

Additional challenge: cooking with 2 two-year-olds – feel free to skip it;)

Quiche agli asparagi verdi e zafferano

Print Recipe
Serves: 6 Cooking Time: 25 minuti


  • For the pastry:
  • 250 gr flour
  • 125 gr butter
  • 100-120 ml cold water
  • 1 tsp salt
  • For the filling:
  • 350 gr green asparagus, peeled and blanched
  • 3 eggs
  • ½ tsp loosely packed saffron strands
  • salt to taste
  • 2 tbsp flour
  • 200 gr sour cream
  • 90 gr grated Emmentaler



Sift flour and salt, rub butter into the flour until the mixture looks like breadcrumbs. Add most of the water and mix with a spatula until the dough is firm. Knead lightly but not too much otherwise the butter will start heating up and that’s not good.


Take half the dough and roll it to fit the quiche pan you are going to use.


Let the saffron sit in some hot water (1/3 of a glass) for 15 minutes to get super lots of flavour out of it.


Place the rolled out pastry in a pan covered with baking paper and blind bake it (I used chickpeas) for about 20 minutes at 200 degrees.


Mix all the other ingredients in a bowl until the consistency is nice and smooth, add the saffron water and stir it in.


Remove the pastry from the oven, remove the chickpeas and pour the filling in. Tilt the pan so that the mixture gets evenly spread on the pastry. Place the asparagus on the mixture as you visually like it.


Bake at 200 degrees C for about 30 minutes or until the mixture is set.


Remove from the oven and let it cool a bit. Serve warm.


And what to do with the remaining pastry you'll find out in my next post 😉

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