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Roasted Tomato Asparagus Quiche with Cheddar

The harmony of flavours with my Roasted Tomato Asparagus Quiche with Cheddar. Each bite is a melody of roasted vegetables nestled in a velvety egg custard, embraced by a flaky, golden crust. This quiche promises a culinary adventure that marries freshness and indulgence in every slice.

Total Time
1 course 15 min
Simple & Professional Tasty Recipes

Ingredients for 6 Servings

  • 1 sheet (about 230g) store-bought shortcrust pastry, thawed if frozen
    1 bunch (about 250g) fresh asparagus, trimmed and cut into bite-sized pieces
    250g cherry tomatoes, halved
    1 tablespoon olive oil
    Salt and black pepper, to taste
    150g cheddar cheese, grated
    4 large eggs
    200ml heavy cream
    1 teaspoon Dijon mustard
    Fresh basil leaves, for garnish

Total Time

  • Preparation Time
    20 min
  • Cooking Time
    40 min – 45 min

Goes Great with

    1. Preheat the Oven: Preheat your oven to 180°C (350°F).
    2. Prepare the Pastry:
      Roll out the shortcrust pastry and line a 9-inch (23cm) tart or quiche pan with it. Trim any excess pastry hanging over the edges. Prick the bottom of the pastry with a fork. Place a piece of parchment paper over the pastry and fill it with baking beans or rice. Blind bake the pastry in the preheated oven for 15 minutes. Remove the parchment paper and beans/rice and bake for another 5 minutes until lightly golden. Remove from the oven and set aside.
    3. Roast the Vegetables:
      On a baking sheet, toss the asparagus and cherry tomatoes with olive oil, salt, and black pepper. Spread them out in a single layer and roast in the preheated oven for about 15 minutes or until the vegetables are tender. Remove from the oven and set aside.
    4. Prepare the Filling:
      In a bowl, whisk together the eggs, heavy cream, Dijon mustard, salt, and black pepper until well combined.
    5. Assemble the Quiche:
      Sprinkle half of the grated cheddar cheese over the baked pastry crust. Spread the roasted asparagus and cherry tomatoes evenly over the cheese. Pour the egg mixture over the vegetables. Top with the remaining cheddar cheese.
    6. Bake the Quiche:
      Bake the quiche in the preheated oven for 30-35 minutes or until the filling is set and golden brown on top.
    7. Rest and Garnish:
      Let the quiche rest for 10 minutes before slicing. Garnish with fresh basil leaves before serving.
    Pro Tips
    • Blind Baking: Blind bake the crust to ensure it stays crisp, especially when dealing with juicy fillings like tomatoes.
    • Egg Custard Balance: Whisk the egg custard until just combined; overmixing can result in a dense filling.
    • Cheese Choice: Experiment with different cheese varieties to tailor the flavor; Gruyère or feta can add unique twists.
    • Serving Suggestions: Pair with a light salad or roasted vegetables for a well-rounded meal.
    • Make-Ahead Friendly: Prepare the quiche a day ahead; it often tastes even better after resting and settling flavors.


Calories per Serving:
Approximately 350 kcal per serving. Relish in the gourmet experience of our Roasted Tomato Asparagus Quiche with Cheddar, where every bite is a testament to culinary finesse.

Goes Great with