Asparagus and Gruyère Quiches

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Preparation info

  • Makes

    8

    • Difficulty

      Easy

Appears in

Bourke Street Bakery

By Paul Allam and David McGuinness

Published 2009

  • About

Originally, the quiche was savoury egg custard baked in a pastry shell with bacon. Today, any combination of vegetable, or occasionally meat fillings, baked in a savoury custard is called a quiche. Come up with your own combinations, but remember to keep it simple and don’t try to add too many flavours — the custard is the star of the show. Take care not to overcook the custard, it should be rich and silky. Just like boiling an egg, if you cook it for a minute too long the result will be ve

Ingredients

Method