Asparagus, Potato and Cheese Quiche or Tart
Prep time
Cook time
Total time
This is a wonderful dish to serve for lunch or anytime you want a small meal. It's light, soft and cream texture is a winner.
Recipe type: Main
Cuisine: Australian
Serves: 6
  • 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)
  1. Use 23cm sq or 36 x 12 cm tin
  2. Cook potatoes till tender in salted water
  3. Slice into 1cm thick rounds
  4. Trim asparagus.
  5. Beat eggs with cream in a bowl. Add shallots, thyme parsley and pinch of salt and pepper.
  6. Unroll filo pastry and layer 5 sheets into prepared tray
  7. Trim edges so they stand 5 cms proud of tin
  8. Make a layer of potato on base of pastry lined tin
  9. Break some potato to fill any major gaps
  10. Sprinkle all over with salt, pepper and a good grating of nutmeg
  11. Pour in prepared egg, milk, shallot, thyme and parsley mixture.
  12. Layer with grated cheese
  13. Line with a bank of asparagus, stems facing the same direction across tart
  14. Brush edges of pastry with butter
  15. Bake on the middle shelf at 180 degrees for 35 to 40 mins till egg has set
  16. If spears show signs of shriveling, cover them (not pastry) with buttered paper
  17. Serve hot, warm or cold
Recipe by Orgasmic Chef at