Sweet Eve strawberry and British asparagus mini quiches

  • Serves 6

These confusing little quiches are a taste bud sensation and certainly not something to overlook

Strawberry and asparagus

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  • Plain flour 1 tbsp, for dusting
  • Ready rolled puff pastry 250g
  • Large egg 1, beaten, for glazing
  • Asparagus tips 75g
  • Sweet Eve strawberries 150g, washed and halved
  • Crème fraîche 4 tbsp
  • Large eggs 2, plus one extra yoke
  • Pink peppercorns 10, crushed
  • Parmigiano cheese 50g, grated
  • Salt and pepper


  • Step 1

    Preheat your oven to 200oC and line a baking tray with baking paper.

  • Step 2

    On a floured surface, roll out the puff pastry and cut into 6 equal portions, pressing each into a shallow tart tray.

  • Step 3

    Prick the pastry all over inside the border, brush with whisked egg mixture and bake for 12-15 minutes then remove and push down the bases inside the borders and set aside.

  • Step 4

    In a bowl, mix the creme fraiche, eggs and yolk and the Parmesan together, lightly season, then empty the filling into the chilled pastry cases.

  • Step 5

    Arrange the asparagus tips and the strawberries over the mixture and using a pastry brush, cover the exposed pastry borders with the whisked egg mix and gently brush the asparagus and strawberries too. Sprinkle with the crushed peppercorns.

  • Step 6

    Bake for about 20 minutes until the pastry is golden brown and the filling is cooked.