Chorizo, asparagus and spring onion quiche

Asparagus and chorizo quiche from the top down

I was given a copy of The Silver Spoon a year or so ago and whilst I marvelled at the huge amount of recipes, it’s rarely my “go-to” recipe book, maybe because it’s so huge I don’t really want it taking up precious kitchen surface, or because there’s just too many recipes to choose from.


But at the weekend I had some puff pastry to use up and I wanted to make a quiche and having been through the rest of my cookbook collection, it was time for this one to step up to the mark. Looking through it, I always find some great inspiration so I really should try and use it more often!

Spring onions

I’ve honestly never made a quiche before – I think I have a fear of the cold egg element of it, but this was served warm with a nice salad. The asparagus was really cheap as its in season. Every time I eat it though, there’s that punishment afterwards. Well, for 4 out of 5 of us at least. You know what I’m talking about.


It’s pretty simple to make and I loved the flavours – the gruyère was a great choice even though they didn’t sell it in our supermarket(!), I stuck with the plan and found it in our local organic shop. I never realised how bad quiche is for you – definitely not a dieter’s meal with all the double cream, cheese and pastry!

Asparagus and chorizo quiche before cooking

Adapted from The Silver Spoon

{Serves 6}


  • 250g asaparagus
  • 100g chorizo
  • 5 spring onions
  • 1 pack puff pastry (around 300g)
  • 100g gruyère cheese
  • 3 eggs
  • 150ml milk
  • Pinch of nutmeg
  • Flour for dusting


  1. Pre-heat the oven to 160&deg/325°F/Gas Mark 3.
  2. Trim the asparagus to remove the woody stalk and steam them for 5-6 minutes. Then run under cold water and pat dry with kitchen towel.
  3. Roll out the pastry if it’s not pre-rolled. Dust a 23cm loose bottomed quiche dish with flour and line with pastry. Place back in fridge for 10 minutes.
  4. Take a large piece of greaseproof page and scrunch up into a ball. Place over pastry and fill with baking beans or small pennies. Place the tin on a baking tray and bake for 15 minutes.
  5. Whilst the pastry is baking, take the asparagus, chorizo and spring onions and chop finely. Grate the cheese.
  6. In a bowl, mix the egg, cream, milk and nutmeg. Season with salt and pepper.
  7. Remove pastry from oven and remove baking beans/pennies and greaseproof paper.
  8. Turn heat up on the oven to 220°C/400°F/Gas Mark 6.
  9. Sprinkle the pastry case with the asparagus, spring onion, chorizo and cheese. Pour the egg mixture on the top.
  10. Bake for 20 minutes until golden, the remove from the oven. Leave to cool for 10 minutes then carefully remove from the dish.

Asparagus and chorizo quiche inside


  1. says

    I know what you mean about having a giant cookbook that’s not used as much – I don’t have the Silver Spoon one but many in my collection simply don’t get used because I don’t think of them as an everyday recipe book. Your post inspired me to take another look at the books on my shelves! And I love the bits of asparagus in the dish.

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