• 160 ml (2/3 cup) cream 10%
  • 3 eggs
  • 1 ml (1/4 tsp.) salt
  • 1 ml (1/4 tsp.) fresh ground black pepper
  • Pie crust dough, homemade or commercial, sufficient for a 23 cm (9 inch) pie plate
  • 300 gr (10 oz.) fresh asparagus, trimmed and cut in three
  • 125 gr (4 oz.) grated mixed herbs Havarti cheese
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  • In a bowl, mix the cream, eggs, salt and pepper. On a surface lightly sprinkled with flour, roll the dough to form a circle about 25 cm (10 in.) diameter and press it delicately into the bottom and sides 23 cm (9 in.) pie plate, fluting it around the edge. Daub it with 15 ml (1 tbsp.) of the egg mixture. Add the asparagus, the cheese and the rest of the egg mixture
  • Cook at 200°C (400°F) in the lower level of the oven for about 25 minutes or until a knife inserted into the center of the Quiches is clean when withdrawn. Allow to cool for 5 minutes before serving.

Chef's notes