Delia Smith Asparagus and Bacon Quiche Recipe

Delia Smith Asparagus and Bacon Quiche is made with a crisp, buttery homemade shortcrust pastry, filled with tender spears of blanched asparagus and salty, crisp smoked bacon. The filling is bound together by a rich custard of eggs, cream, and nutty Gruyère (Swiss) cheese, seasoned with a traditional grating of nutmeg. It is the definitive springtime tart, offering a lightness of texture and depth of flavor that makes it perfect for a sunny garden lunch.

Delia Smith Asparagus and Bacon Quiche Ingredients

For the Shortcrust Pastry:

• 175g (6 oz) Plain Flour: Sifted. Delia always makes her own pastry for the best crumb.
• 40g (1 ½ oz) Lard: Cold and cubed. Lard provides the crispness (“shortness”).
• 40g (1 ½ oz) Butter: Cold and cubed. Butter provides the flavor.
• Pinch of Salt: Seasoning.
• Cold Water: Approx 2 tablespoons, to bind.

For the Filling:

• 1 bunch (approx 250g/9 oz) Fresh Asparagus: Woody ends trimmed. You need tender spears for the delicate custard.
• 6 rashers Smoked Streaky Bacon: Rind removed and chopped. Smoked bacon adds a depth that contrasts with the fresh vegetable.
• 75g (3 oz) Gruyère or Swiss Cheese: Grated. This cheese melts beautifully without becoming oily.
• 3 Large Eggs: Beaten.
• 275ml (10 fl oz) Single Cream: (Or half milk, half double cream). This creates a lighter custard than pure heavy cream.
• Freshly Grated Nutmeg: A generous pinch.
• Salt and Freshly Milled Black Pepper: To taste.
• 1 Egg White: Beaten slightly, for sealing the pastry case (a classic Delia trick).

How To Make Delia Smith Asparagus and Bacon Quiche

1. Make the pastry: Sift the flour and salt into a large bowl. Rub the fats (lard and butter) into the flour using your fingertips until the mixture resembles fine breadcrumbs. Sprinkle in just enough cold water to bring the dough together. Wrap in foil and chill in the refrigerator for 30 minutes.
2. Blind bake the case: Preheat the oven to 190°C (375°F/Gas 5). Roll out the pastry and line a 23cm (9-inch) flan tin (tart pan). Prick the base with a fork. Line with greaseproof paper and baking beans. Bake for 15 minutes. Remove the paper and beans, brush the base with the beaten egg white (to seal it against the liquid filling), and bake for another 5 minutes until crisp and golden. Lower oven heat to 180°C (350°F/Gas 4).
3. Blanch the asparagus: While the pastry bakes, steam or boil the asparagus spears in salted water for 3 to 4 minutes until just tender but still bright green. Drain well and pat dry with kitchen paper. Cut into 2-inch lengths.
4. Fry the bacon: Fry the chopped bacon pieces in a dry pan until the fat runs and they are crisp and golden. Drain on kitchen paper to remove excess grease.
5. Layer the filling: Arrange the cooked asparagus and crispy bacon evenly over the base of the baked pastry case. Sprinkle the grated Gruyère (Swiss) cheese over the top.
6. Mix the custard: In a jug, whisk together the eggs and the single cream. Season with salt, plenty of black pepper, and the freshly grated nutmeg.
7. Bake the quiche: Pour the custard carefully into the pastry case over the filling. Bake in the oven for 30 to 35 minutes. The quiche is ready when the filling is set, golden brown, and puffed up in the center.
8. Serve the dish: Remove from the oven and allow the quiche to settle for 10 minutes before removing it from the tin. This ensures it slices cleanly.

Recipe Tips

• The Egg White Seal: Delia’s secret weapon against “soggy bottoms” is brushing the blind-baked pastry with egg white and popping it back in the oven for 5 minutes. This creates an invisible waterproof varnish that keeps the crust crisp even after the liquid custard is added.
• Dry the Asparagus: Asparagus holds water in its tips. Ensure you pat them very dry after blanching; otherwise, they will release water into the custard during baking, preventing it from setting properly.
• Cheese Choice: While you can use Cheddar, Delia usually prefers Gruyère or Emmental for quiche as they have a nuttier, sweeter profile that doesn’t overpower the delicate asparagus.
• Pastry Temperature: Keep the fats and water ice cold. If the butter melts while you are making the dough, the pastry will be tough and greasy rather than flaky.

What To Serve With Asparagus Quiche?

This elegant tart is rich enough to be the main event. Serve it warm with a crisp green salad dressed in a sharp vinaigrette to cut through the creamy egg custard. New potatoes tossed in mint and butter are a classic accompaniment. For a summer lunch, a side of vine tomatoes with basil adds a lovely pop of color and acidity.

How To Store Leftovers Asparagus Quiche?

• Refrigerate: Allow the quiche to cool completely. Wrap it in foil or place in a container and store in the fridge for up to 2 days.
• Reheat: Quiche is delicious cold, but to reheat, place slices on a baking tray in a 180°C oven for 15 minutes to crisp up the pastry. Avoid the microwave as it makes the crust chewy.
• Freeze: You can freeze the baked quiche. Wrap well and freeze for up to 1 month. Defrost thoroughly before warming in the oven.

Asparagus Quiche Nutrition Facts

• Calories: ~380 kcal
• Fat: 28g
• Carbohydrates: 18g
• Protein: 14g
• Nutrition information is estimated per slice based on 6 servings.

FAQs

Try More Recipes:

• Delia Smith Quiche Lorraine Recipe
• Delia Smith Rice Salad Recipe
• Delia Smith Potato Salad Recipe