Asparagus-and-cress-muffin-tin-quiches

Asparagus and cress muffin-tin quiches

Crisp, golden savoury pastries bursting with a delicious summery veg filling

By , 01 July 2019

(3 votes)

Asparagus and cress muffin-tin quiches

  • Prep: 20 Mins
    Cook: 45 Mins
    plus cooling time

  • Serves: 12

Nutritional Info
Each 72g serving contains

  • Energy

    515KJ

    123KCAL

    6%

  • Fat

    7.9g

    med

    11%

  • Saturates

    3.8g

    high

    19%

  • Sugars

    1.2g

    low

    1%

  • Salt

    0.19g

    low

    3%
of your reference intake.
Typical energy values per 100g: 715kJ/171kcal.
Ingredients
  • 150g Grower’s Selection Asparagus, woody ends trimmed and cut into 3cm pieces
  • 4 sheets ready-rolled filo pastry
  • 50g unsalted butter, melted
  • 1 punnet salad cress
  • 2 spring onions, finely sliced
  • 5 medium eggs
  • 170g pot Asda Authentic Greek Yogurt
Method

  • Preheat the oven to 180C/160C Fan/Gas 4.

  • Add the asparagus to a pan of boiling water and cook for 1 min until bright green. Drain and rinse under cold water.

  • Unroll the filo and brush each sheet with melted butter. Stack and cut into 12 squares, trimming off any excess. Divide the filo evenly between a 12-hole muffin tin, pressing the sheets firmly into place.

  • Trim the cress; reserve a little and divide the rest between the filo cases, along with the spring onions and asparagus.

  • In a bowl, beat the eggs, stir in the Greek yogurt and season with black pepper.

  • Pour the egg mixture evenly over the veg. Bake for 40-45 mins until the pastry is golden and the filling has set. Cool for 15 mins then garnish with the reserved cress to serve, or cool completely if packing.