Asparagus, broad bean and mint quiche

A pastry-free version of a classic quiche, bursting with fresh spring flavours.

Serves: 4

Preparation time:  10 minutes

Cooking time:  30 minutes

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You will need

  • 125g asparagus tips, halved
  • 300g frozen British broad beans by Sainsbury's
  • 5 medium British free range Woodland eggs, beaten
  • 75ml crème fraîche by Sainsbury's
  • 100ml semi skimmed milk
  • 30g basics Italian hard cheese, grated
  • 100g white Cheshire cheese by Sainsbury's, crumbled
  • ½ x 28g pack fresh mint, leaves picked and chopped
  • ½ teaspoon vegetable oil, for greasing
  • 1 x 270g stonebaked ciabatta by Sainsbury's
  • 100g bag Italian style peppery salad
  • 1 tablespoon balsamic glaze by Sainsbury's
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Recipe Information

Step by step guide to making Asparagus, broad bean and mint quiche

  1. Preheat the oven to 180°C, fan 160°C, gas mark 4. Put the asparagus and broad beans in a pan of boiling water and cook for 2 minutes.
  2. Drain and run under cold water. Pop the broad beans out of their skins (or you can leave them whole) then set the veg aside.
  3. Put the eggs in a bowl and whisk in the crème fraîche and milk. Stir in the hard cheese and Cheshire cheese along with the asparagus, broad beans and mint.
  4. Grease a 16cm x 26cm baking tin and line with baking parchment. Pour the mixture into the tin and bake for 25-30 minutes, until light golden and set.
  5. About 5 minutes before the end of cooking time, put the ciabatta on a tray in the oven to warm up.
  6. Slice and serve with wedges of quiche, and salad with a drizzle of balsamic glaze over the top.

Cook's tip: Make mini baked egg quiches for a picnic: pour the mixture into a greased 12-hole muffin tin and bake for 15 minutes.

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Nutritional information for Asparagus, broad bean and mint quiche

Nutritional information for Asparagus, broad bean and mint quiche

Nutrition type per serving
Calories 549 kcal
Total Fat 28.1g
Saturated Fat 14.7g
Salt 1.34g
Sugar 7.2g

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