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Asparagus and Courgette Quiche Prep Time: 30 mins | Cook Time: 15 mins Recipe Serves 4-6

Author The Gluten Free Greek


  • 1 courgette sliced
  • 1 onion
  • A packet of baby asparagus
  • 3 eggs
  • Half a pint of milk
  • sprinkle of salt and pepper
  • 100 g grated mozzarella
  • 100 g grated cheddar
  • Jus Roll Gluten Free Pastry 280g or other gluten free pastry


  1. Heat oven to 180º C/160° C Fan
  2. Chop and fry the onions and courgette. Add asparagus to boiling salty water, and let it simmer on a low heat for around 5 to 10 mins or steam them. Set aside.
  3. Roll out the pastry. Grease an ovenproof dish (mine was rectangular) and then lay the pastry inside. Place baking paper over the top and bake blind with baking weight balls for 10-15 mins.
  4. Remove the dish from oven and remove the baking paper and baking weight balls.
  5. Whisk the three eggs and milk together.
  6. Add the fried onions and courgettes to the pastry, and place the asparagus around. Pour over the egg mixture making sure the pastry is covered and sprinkle over the cheese.
  7. Place back in the oven for a further 15 mins until the egg mixture is set.