Get your daily serve of veg with this rainbow quiche

Get in all your vegies for the day with this colourful quiche. Made with beetroot, asparagus, watercress, radish, and green onion, this recipe is ideal for a spring lunch or light dinner.

The sour cream and parmesan pastry adds another level of flavour, with a rich, creamy crust that complements the veg perfectly! And with prosciutto, brie and fig paste, it’s sure to impress any guests that come round. Make this for your next al fresco dinner party!

Ingredients

5 green onions, trimmed

10 free-range eggs, lightly beaten

1/2 cup sour cream

1/2 cup finely grated parmesan

2 cloves garlic, crushed

3 pre-cooked baby beetroot, thinly sliced into rounds

2 bunches asparagus, trimmed, larger ones halved lengthways

6 thin slices prosciutto, torn

100g brie, diced

1/4 cup fig paste

Sour cream and parmesan pastry

1 3/4 cups plain flour

180g chilled butter, chopped

Sea-salt flakes and freshly ground black pepper, to season

1/2 cup sour cream

1/3 cup finely grated parmesan

1 tablespoon iced water

Watercress salad

2 1/2 cups picked watercress leaves

4 red radishes, trimmed, thinly sliced

1/4 cup finely grated parmesan

1 tablespoon red wine vinegar

1 tablespoon extra virgin olive oil

Pinch caster sugar

Method

Step 1

For the pastry, place flour and butter in a food processor. Process into fine crumbs. Season. Add the sour cream, parmesan and water, processing until the mixture just comes together, adding a little extra water if needed. Shape dough into a disc. Wrap in baking paper and refrigerate for at least 30 minutes.

Step 2

Preheat oven to 200°C/180°C fan-forced. Grease a metal baking pan (22cm x 30cm x 5.5cm deep).

Step 3

Roll out pastry between two sheets of baking paper until large enough to line the base and sides of prepared pan. Push pastry into prepared pan, levelling the edges. Refrigerate for 30 minutes.

Step 4

Prick pastry base with a fork. Line pastry with baking paper and weights or rice. Blind-bake for 10 minutes. Remove weights and paper. Bake for a further 5–10 minutes or until just golden. Set aside to cool.

Step 5

Reduce oven to 170°C/150°C fan-forced. Thinly slice two of the green onions and cut the remainder in half lengthways. Whisk eggs, sour cream, parmesan and garlic in a large bowl. Stir in sliced green onion. Season.

Step 6

Arrange half of the beetroot, asparagus, prosciutto and brie over the base of the cooled pastry. Pour in the egg mixture. Top with remaining beetroot, asparagus, prosciutto, brie and green onion. Dollop with fig paste. Bake for 30–35 minutes, until just set in the middle.

Step 7

Meanwhile, for the salad, place watercress, radish and parmesan in a bowl. Whisk vinegar, oil and sugar together in a jug. Pour over salad. Season. Toss gently to combine.

Step 8

Stand quiche for at least 10 minutes before serving with salad.

(Photography: Tim Roberts and Jeremy Simons, Styling: Michele Cranston)

Does asparagus need to be cooked before putting in a quiche?

Most of the time, asparagus should be blanched or quickly cooked before putting in a quiche. If you are using long thin spears, then raw works well too.

What to put in a quiche with asparagus?

The normal rich egg base to a quiche suits asparagus well. Other additions that work well with asparagus include:
– Cured meats like prosciutto or ham
– Sweet vegetables like beetroot
– Soft cheese such as brie, camembert or goat’s cheese

Recipe Developer Kim Coverdale Recipe Developer

Kim Coverdale is a recipe developer and food writer with more than 25 years of experience in Australian food publishing. Trained at the Australian Women's Weekly Test Kitchen — one of Australia's most trusted homes of recipe development — Kim has spent her career creating, testing, and perfecting recipes for some of the country's leading food titles. Every recipe she develops is rigorously tested to ensure it works reliably in home kitchens, not just professional ones.

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Senior food editor Sarah Murphy Senior food editor

Sarah Murphy is a Senior Food Editor who has worked across leading Australian food magazines since 2010. She holds a Bachelor of Communications (Advertising and Public Relations) and has contributed to magazines including delicious., The Australian Women’s Weekly Food, Super Food Ideas and Woman’s Day. Sarah has also worked across multiple cookbooks for delicious. magazine and The Australian Women’s Weekly Cookbooks. Currently, Sarah is the Senior Food Editor for Better Homes and Gardens Magazine and oversees all food content, creating and developing achievable recipes for readers that still excite and impress.