I hope everyone had a lovely Mother’s Day. It’s always a tough day for me because my mother died a few years ago and my children are in Washington, DC, Orlando and Atlanta. And… I only have two children.
My daughter’s home is in Orlando where her husband is an attorney and her son goes to school, but Kathy lives in Washington, DC where she works Monday through Friday. It was her dream job to work as a geek for the Discovery Channel and needing to travel so much wasn’t going to stand in her way.
I remember the first time I made quiche for the kids. They both loved eggs, cheese and bacon but I’d never made a quiche at home before. I was a busy single mother with a stressful job so I did what most women did – we got food on the table but nothing was complicated. Once dinner was done and the washing up was finished, there were baths, homework to check, books to read, laundry to sort and wash and at some point, bed.
When I served quiche for the first time the entire plate was finished – even my skinny picky eater daughter had more than her share. They would both love this asparagus, potato and cheese tart recipe.
It was only after I made that first time that I found out how easy it is. If you don’t want to make a crust, you can use phyllo dough or a store bought crust or frankly you could sprinkle parmesan cheese generously over a buttered baking pan and have no crust at all. I think technically that would be a frittata but I’m not going to judge.
This quiche is soft and creamy and nearly melts in your mouth. What’s not to like about eggs, cheese and vegetables? Nothing. In the Northern Hemisphere, asparagus would be really inexpensive right now. Nothing better than the first asparagus of the season. Yes, nobody wants to pee afterwards but it doesn’t last. Did you know that only half the population can smell asparagus that way? It doesn’t affect the other half. Weird. Of course I had to be in the first half.
This recipe is probably more of a tart than a traditional quiche but saying tart doesn’t really explain it either. While you could use your favorite short crust pastry, I used phyllo dough or fillo or filo – depending upon how you spell it. I think it gives it a lightness that heavier crusts don’t. I can’t remember how many times I’ve eaten the inside of a quiche to leave the crust behind. Not with this one.
- 3 large waxy new potatoes
- 16 thick stems of asparagus
- 20 gms (1½ tbs) butter to brush pastry
- 3 large eggs
- 225 mls cream
- 5 sheets phyllo pastry
- Salt, pepper and freshly grated nutmeg
- 1 tablesp each spring onions (shallots), thyme and finely chopped parsley
- 175 gms grated cheddar cheese (or use your favorite)
- Use 23cm sq or 36 x 12 cm tin
- Cook potatoes till tender in salted water
- Slice into 1cm thick rounds
- Trim asparagus.
- Beat eggs with cream in a bowl. Add shallots, thyme parsley and pinch of salt and pepper.
- Unroll filo pastry and layer 5 sheets into prepared tray
- Trim edges so they stand 5 cms proud of tin
- Make a layer of potato on base of pastry lined tin
- Break some potato to fill any major gaps
- Sprinkle all over with salt, pepper and a good grating of nutmeg
- Pour in prepared egg, milk, shallot, thyme and parsley mixture.
- Layer with grated cheese
- Line with a bank of asparagus, stems facing the same direction across tart
- Brush edges of pastry with butter
- Bake on the middle shelf at 180 degrees for 35 to 40 mins till egg has set
- If spears show signs of shriveling, cover them (not pastry) with buttered paper
- Serve hot, warm or cold
Marie @citronlimette.com says
Maureen, what a lovely quiche. I like the idea of using phyllo dough!
Certainly makes it quick and it makes it easy for someone who’s fearful of making pastry.
Hotly Spiced says
I’m in the first half as well as is everyone in my family. And when I was nursing I learned the catering staff don’t serve any dish with asparagus because of the poor nurses having to empty the bed pans. Moving right along…I love asparagus and can hold my breath so I’d be most willing to dive into your quiche. I’m sorry to hear you have a difficult time on Mother’s Day – if only you were in Sydney you could have joined us for our baked ham – always plenty of room at our table for you, Maureen xx
You will always feel like family to me. 🙂 Thank you and I love you.
Lorraine @ Not Quite Nigella says
I’m sorry that Mother’s Day is a tough day for you though, I can imagine that it is very hard with losing your beloved mother. I’m looking forward to finally meeting up tomorrow 🙂
It’s today! I kept thinking.. meeting Lorraine Elliott.. do I get my nails done, buy new shoes, learn a new language… but in the end, I’m going as the same old me. Same fingernails, old shoes and dodgy American/Australian language 🙂
Lisa the Gourmet Wog says
You know, I never knew that asparagus affected half the population. I never understood the fuss after eating asparagus! Suppose I got lucky!!
This certainly looks yummy Maureen 🙂
I knew someone would pop up and say, “not me!” LOL
Sounds delicious Maureen. It’s asparagus season here and I’ll put this on my list to try. Thanks!
I knew it would be up north. We’re wintering down here so it’s all pumpking and winter squash 🙂
Jerry | Simply Good Eating says
Maureen you certainly made a delicious looking quiche. Now that asparagus are nice I will be giving this a go for sure 🙂 Maybe a combination of green white and purple asparagus.
Oh Jerry, I’m swooning at the thought of being able to FIND white and purple asparagus. 🙂
First half here too. Didn’t know the second half existed! Great quiche. Even without the crust it’d still be a quiche – I think what keeps it from becoming a firttata is the amount of cream in the recipe (I think technically the quiche filling is actually a form of custard, but I may be misremembering here). Anyway, great dish. I’m certainly eating my fill of asparagus at the moment, despite the inconvenience of being a first halfer!
Yes you’re right on the amount of cream in the egg mixture but once it’s in the pan and out of the oven, it’s often tough to tell the difference if it’s chock full of veggies 🙂
Rhonda (@diningalone) says
Mother’s Day is tough for me as well as I have been without my Mom for 30 years. At least you made something absolutely delicious looking that reminds you of your kids.
I did and it always makes me feel better.
Choc Chip Uru says
Your quiche looks light and delicious my friend 🙂
Choc Chip Uru
You could eat this one, Uru! 🙂
Norma Chang says
Saved your recipe for when local asparagus is available, soon I hope. Like the fact that there is no need to butter the layers of phyllo sheets (trying to slow the rate of my side ways growth).
oh Norma, I know what you mean. I’ve been trying to diet. Only a few weeks before Carole arrives and I bet she’s been dieting for a month so she can be skinnier than I. 🙂
Seana - Sydney, Kids, Food + Travel says
Asparagus is so good for us and this looks fantastic. For my kids, I am definitely in the keep it simple bracket and two of them are terribly fussy so I wouldn’t waste this on them… but for a girly lunch it’d be ideal. Lovely!
When my kids were little, once a week we would have “pretend it’s a restaurant” night where we’d have a tablecloth with cloth napkins, candles, water goblets and flowers. Alan would have to hold the chair for Kathy and I and we’d practice “public” manners. For meals like this, they’d get a quiche like this. At the time they hated restaurant pretend night but both have said on many occasions that when they got older it meant the world that they knew how to act in public.
Oh My! That looks so good.
The dough is so flaky I know it has to be sublime. Plus I love asparagus no matter any consequences.
You out did yourself with this dish!!! And it is hard to out do Maureen. 🙂
I love you to bits. You never fail to leave me with a smile.
Maryann Dubbs says
I was looking for something easy and appealing for this weekend. All of my “kids” are coming home for a family wedding. So there will be 12 of us for the weekend. I think I can master this and have it on hand for “snacks” whenever, whoever comes into town. Thank you for the recipe and idea. We will celebrate a belated Mothers Day this upcoming weekend and I will think of you and hold you in my heart.
I hope it all turns out beautifully! Have a great time.
You had me at phyllo dough! Now I’ve just got to get my butt down to the store and pick up some more asparagus. 🙂
I’d love to see how you twist this one around, Ms. Unicorn Farts. 🙂 I LOVE your blog.
ashley - baker by nature says
Happy (belated) Mother’s Day, Maureen! This quiche is absolutely gorgeous!!!
Thank you, Ashley, you should try it. It’s really easy to make.
Laura (Tutti Dolci) says
Your tart is so beautifully golden, love the phyllo crust!
Thank you Laura, you’re really sweet.
This really does look good, Maureen, and using filo sheets for the crust is a great idea. Gotta love the flakes! Yum!
I know I can’t be the only one who eats just the inside of a piece of quiche if the crust is heavy. Doesn’t happen with this one. I eat the whole thing.
Joanne T Ferguson says
G’day! beautiful quiche indeed, TRUE!
Love your photo and could go for a piece now too!
What’s On The List
Thanks Joanne. When you come to the Sunshine Coast we’ll make one together 🙂
Iron Chef Shellie says
awww I hope you managed to have a good Mother’s Day anyways Maureen. The quiche looks divine! x
I certainly did, Shellie. I hope you spoiled your mum. 🙂
The Café Sucre Farine says
This looks fantastic Maureen, I love your gourmet rendition in rectangle style, very pretty, I could gobble this up in no time flat!
Chris we should try gobbling this up together just once. 🙂
Mary Frances says
Maureen – This is gorgeous!!! Happy Mother’s Day to you – hope you were able to enjoy it a bit!
Mary Frances, I did enjoy the day. It’s just not the same as having the kids around for a meal. 🙂
I love the idea of using phyll0 dough for this quiche…and it sure looks delicious. Beautiful photos Maureen.
Have a great week 🙂
The phyllo makes it quite light and it’s just eggs, cream, cheese and veggies. What’s not to love? 🙂
Beautiful recipe, beautiful photos – just love asparagus [don’t remind me, four months to wait!] and the quiche looks so appetizing – BUT, even tho’ I eat asparagus by the bucketload in season, hmm, no after effects whatsoever! Gotta be lucky sometimes, I guess 🙂 !
I know. I did find some at the organic market the other day and they were reasonably priced so I bought a couple of bunches.
Glamorous Glutton says
Great idea to use filo, it must be a light and delicious tart. The asparagus season is just starting here, I love the tiny skinny, sweet British asparagus not right for this as they would over cook. So many possibilities – where does purple asparagus come from? GG
I love the young asparagus like that. After a few years they fatten right up. At least that’s how mine were when I began growing them. If I were using the skinny ones I’d put them under the egg and cheese.
Barn @ Profiteroles & Ponytails says
You must be so proud of your girls, but I understand how hard it must be for all of you on Mother’s Day.
My mom raised us on her own after my dad died and I now wonder how she ever managed on the days when I am struggling. Single parents are unsung heros in my books.
Your quiche looks incredible — I love the FILO crust. Must try that.
Happy belated Mother’s Day to you!
Thanks. I have one granddaughter and 4 grandsons and one son and one daughter. It’s a big bunch but they’re a long way from Australia. 🙂 Single mothers never rest.
Stephanie - The Dessert Spoon says
I hope you had a lovely Mother’s Day too, even if it is bittersweet.
Delicious looking quiche. The presentation is very elegant.
Oh it wasn’t bittersweet. I talked to both kids and skyped the two youngest grands who always put a smile on my face with their, “Look at this, Granny!!” and we go through every piece of paper, new toy or clothes they’ve received or created since our last chat. 🙂
Barbara | Creative Culinary says
I remember my first quiche; I was a young married women and we had just moved to North Carolina. One of our neighbors was much older and invited us for dinner and served Quiche Lorraine. I thought is was so fancy and so wonderful and to this day her recipe is my go to when I’m in the mood for quiche.
Love the idea of phyllo or even puff pastry…ups that fancy business just a bit more doesn’t it?
My kids are local Maureen and I saw them for a bit but seems they are currently enamored with their Dad’s wife and I’m second fiddle. Neither of them have children yet; it’s evident they have no clue what the heck they are doing! Suppose I’ll hang in here until they get their heads on straight but there are moments when I think I’ll make a move that takes me beyond being local…hey, maybe Australia! Take care…Barb
Thankfully, Barb, life isn’t static and things change. Be your wonderful self and your kids will understand and make amends. It can’t be easy. Or you can come to my house and make wonderful drinks and food with me. 🙂
Nusrat Azim says
Look how green and gold waltz together in that Quiche ! Look how effortlessly MAUREEN demonstrates ‘Restaurant quality Fancy food made easy’ !
Super cool, mind-blowing photos 🙂
LOL I doubt that’s restaurant quality but it sure did taste good.
Denise Browning@From Brazil To You says
Maureen: One of the last pictures is driving me crazy. This tart is so loaded in cheese and golden brown on top that my mouth is watering.
It did turn out all right, Denise! 🙂
Happy belated Mother’s Day to you. I know how difficult it is on such day to be far away from loved ones, but cooking food that brings back sweet memories is a good way to go: that’s a lovely quiche tart!
Thank you very much, Ms G. I am going to hone my photography skills and be more like you. 🙂
Bam's Kitchen says
I am sorry for the loss of your mom but I am certain if she read this post she would have loved it. Your quiche is just gorgeous so light and fluffy and divine. I guess the 2 asparagus rule is the perfect portion size. I know how difficult it is to be separated during the holidays. I have my family in US, my eldest son is in Bangkok and we are in HK. It makes like complicated. However with a good quiche it makes everything seem so much better. Take Care, BAM
Yes, you’d know what it’s like to have family scattered around the globe. I’m happy that my children are doing well, seem happy and are kind, productive people.
i love quiches in any way or form! i loved the comment about peeing afterwards!
LOL what can I say? half the population knows what I’m talking about 🙂
Mari @ Mari's Cakes says
Maureen, I am sorry for your lost and can understand what you feel. I lost my dad a few years ago and Father’s Day is a tough one for me. I am glad you did prepared this quiche and shared the recipe. It is so elegantly presented with whole asparagus, I am going to copy that. I am sure your mom is proud of your cooking.
I’m sure my mother loves that I took after her in her love of cooking. Both my grandmothers were great cooks. I used to make bread every Saturday morning with my father’s mother. I’d knead the bread until it was a bit dirty looking and they’d put it in the pan and miraculously a gorgeous mini loaf (that my grandmother made) was presented to me as if I’d made it.
Laura @ Family Spice says
Happy Mother’s Day to you! I know you are wishing your children lived closer to you. I am not looking forward to the day when they move out of the house. I still have time! I love using phyllo dough, as I am not very good at making crusts either.
I don’t mind making crusts but I like that this one is super easy. I do have a pie crust recipe that’s almost foolproof. I should post that one. I can have a pie crust in the tin in under 20 minutes and it’s light and flaky.
Nami | Just One Cookbook says
Sorry to hear it was a tough day. I hope my mom was okay. I’m away, my brother too lives in Thailand… no kids around… I always feel bad every Mother’s Day, Birthday, and all the family holidays… 🙁
If it wasn’t night time right now, I’d probably stand up and make this right away. I have all the ingredients and this looks GOOOOOOOOD!!! I love that you added potatoes. That itself gave me motivation as I love potato + cheese combo, and aspragus, phyllo, cheese… see, everything in here. Will make it soon!!
I love eggs and potatoes 🙂
Vegetarian in Vegas says
You make that look so easy.
That would make such a nice brunch…. or ladies dinner. I might have to go buy a pretty pan like the one you used. It really is a lovely tart.
I am sorry that it was a hard day. Best wishes.
The pan was a non-stick wide rectangle with a removable bottom and it worked perfectly. Sometimes I line them with a flexible silicone sheet to keep my pans pristine
Karen (Back Road Journal) says
Such a beautiful quiche…the phyllo makes it look so special.
Getting the phyllo to stand up straight isn’t difficult and just adds to the look I think.
Dear Maureen, I agree! Whats not to like about eggs. They are a staple!!
Reading your post brings back so many memories….
My kids love quiche too. Thank you for this delicious version.
Blessings dearest. Catherine xoox
Thanks so much, Catherine and so nice of you to stop by!
lizzie - strayed from the table says
Maureen I hope you still had a wonderful Mothers Day. Your quiche would cheer me up especially since it has filo pastry – yum.
Lizzie! We’ve made quiche together, haven’t we? 🙂
Alicia@ eco friendly homemaking says
Oh my goodness this just looks mouthwatering!! I love asparagus but have never thought of cooking it this way. I was so glad to hear that you once were a Tennessean also!!
Not only was I a Tennesseean, I’m a VOL ! (from way back in the last century, mind you.)
Oh, this looks amazing! My family is tired of me roasting asparagus each week…so I’d love to shake it up with your delicious quiche. Love that you used filo instead of a pastry crust, too 🙂
I didn’t want to scoop it out and I’m trying to cut back on the calories a bit. The crust couldn’t have made this better 🙂
Kitchen Belleicious says
Love Love Love! Love quiche love asparagus and love the cheese
Katherines Corner says
Hugs fr you and the loss of your Mother and hugs of appreciation for this wonderful recipe. I love that you use phylo dough for it!! xo
You need to try it and see what snazzy thing you come up with!
Kiran @ KiranTarun.com says
I’m so sorry for your loss, Maureen. It’s surely difficult during Mother’s Day but since you’ve taken from your mom for the love of food, I’m sure you’re doing her proud 🙂
Love asparagus tart or quiche, I’m fine with any term!
I’m sure she’s looking down and she’s glad I’m passionate about food like she was
This the most stunning quiche I have seen… I love the crust… the presentation. I bet it tasted yummy and I can see why anyone would want to eat their share and more. 🙂
I’m happy to eat your share, Ramona 🙂
Gomo | cHow Divine says
This is a beautiful quiche Maureen! I love asparagus, and I love the use of phyllo. I would love a slice. 🙂 I’m sorry to hear about your loss. I’m sure your mother was looking down with a smile. Hope you’re having a lovely weekend.
busy weekend at a local food festival.. the best in Australia. I’m all “fooded” out and ready for bed. 🙂
wow… this quiche looks yummy! …and nothing beats asparagus! I never tried one made with phylo pastry… now I’m tempted, since it’s so easly available in supermarkets 🙂
Yes, Agnes, it’s really easy to make and delicious!
Anita at Hungry Couple says
I saw this photo on Yum Goggle and had to come by. I’m drooling on my keyboard, here. And making a shopping list for these ingredients… 🙂
Beautiful tart and an excellent presentation! I made it earlier today and it’s just lovely! I followed the directions exactly but decided to slice baby potatoes and roast them first. Yum! I am going to make another one and bring it to a next door neighbor that just moved in. Thank you!