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  • 125 g asparagus tips, halved
  • 300 g frozen British broad beans
  • 5 medium British free-range eggs, beaten
  • 75 ml crème fraîche
  • 100 ml semi-skimmed milk
  • 30 g Italian hard cheese, grated
  • 100 g white Cheshire cheese, crumbled
  • 14 g fresh mint, leaves picked and chopped
  • 0.5 tsp vegetable oil, for greasing
  • 270 g stonebaked ciabatta
  • 100 g bag Italian-style peppery salad
  • 1 tbsp balsamic glaze


  1. 1

    Preheat the oven to 180°C, fan 160°C, gas 4. Put the asparagus and broad beans in a pan of boiling water and cook for 2 minutes. Drain and run under cold water. Pop the broad beans out of their skins (or you can leave them whole) then set the veg aside.

  2. 2

    Put the eggs in a bowl and whisk in the crème fraîche and milk. Stir in the hard cheese and Cheshire cheese along with the asparagus, broad beans and mint.

  3. 3

    Grease a 16cm x 26cm baking tin and line with baking parchment. Pour the mixture into the tin and bake for 25-30 minutes, until light golden and set.

  4. 4

    About 5 minutes before the end of the cooking time, put the ciabatta on a tray in the oven to warm through. Slice and serve with wedges of quiche, and salad with a drizzle of balsamic glaze over the top.


    Cook's tip: make mini baked egg quiches for a picnic. Pour the mixture into a greased 12-hole muffin tin and bake for 15 minutes.

Nutritional Details

Each serving provides
  • Energy 2437kj 582kcal 29%
  • Fat 28.0g 40%
  • Saturates 14.1g 71%
  • Sugars 7.3g 8%
  • Salt 1.8g 30%

% of the Reference Intakes

Typical values per 100g: Energy 758kj/181kcal

Each serving provides

44.4g carbohydrate 9.6g fibre 33.4g protein

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