Asparagus & Wild Garlic Mini Quiches

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Before I went on vacation at the end of last month, I cleared out all the vegetables in my fridge. I couldn’t fathom why I’d bought that much when I knew I’d be away, so I did a cooking marathon the weekend before I left and made a few containers full of ratatouille to freeze. I also had a bunch of wild garlic and it being a seasonal thing only available in spring I really didn’t want it to go to waste. I used half of it to make wild garlic Spätzle and froze those as well.

That still left half a bunch of wild garlic as well as a bunch of green asparagus, and I decided to make these mini quiches to use them up. Having some cheeses left over as well, I went for a goats cream cheese mixed with a little manchego to get a slightly browned topping for the quiches. With using creamy goats cheese the consistency of the quiches was a little softer than with using just hard cheese, but if a firmer consistency is wanted you just up the ratio of hard cheese.

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The mix of asparagus, wild garlic and creamy goats cheese is great, the individual tastes go very well together. This is not just a good idea for using up leftovers but also for a quick lunch. These mini quiches freeze well and are great for a picnic or a party buffet.

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Asparagus & Wild Garlic Mini Quiches

  • Servings: 4 as a starter
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1 roll ready-made puff pastry
1 bunch green asparagus
½ bunch wild garlic, chopped
½ tsp salt
freshly ground black pepper
freshly ground nutmeg
1 large egg
150 g creamy goats cheese
75 g manchego cheese

Wash asparagus, cut ½ cm off the end of the stalks, then cut each stalk into 1.5 cm pieces. Transfer to a small pot, add just enough milk and cream – ratio 1:1 – to cover the asparagus.  Sparsely season with salt and pepper, bring to the boil, then add the chopped wild garlic and let simmer for about 5 – 7 minutes.  The asparagus will be cooked quite quickly.

Take off the heat, grate in 1 – 2 rasps of nutmeg, let cool for 10 – 12 minutes, then swiftly stir in the egg, making sure to stir it through completely. Let sit while you butter 4 mini tart tins, then line with the puff pastry, piercing it with a fork.

With a slotted spoon remove the asparagus from its cooking liquid and place in a bowl, keeping the liquid. Mix the goats cheese into the asparagus, add a bit of the cooking liquid and mix again. Fill your tart tins with the mixture, making sure to get more asparagus than liquid into each tin, filling them  almost to the rim.

Sprinkle a little of the manchego cheese onto every quiche, carefully folding a part of it into the filling. Make sure there’s a little bit of liquid in there, but it shouldn’t fill more than 1/3 of the tart tin and the asparagus should not swim in liquid.

Bake at 180ºC (fan oven) for 15 – 20 minutes, until the cheese is slightly bubbling and golden.  Let the quiches cool for about 10 minutes as they’ll be burn-your-mouth-hot.

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