Delia Smith Asparagus and Bacon Quiche

Name: Delia Smith Asparagus and Bacon Quiche
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Ingredients: 225g plain flour; 100g cold unsalted butter, diced; 2–3 tbsp cold water; 200g asparagus spears; 200g smoked streaky bacon, chopped; 4 large eggs; 300ml double cream; 100ml whole milk; 100g mature Cheddar cheese, grated; Salt, to taste; Freshly ground black pepper

This classic Delia Smith asparagus and bacon quiche is rich, creamy, and deeply comforting, with tender asparagus, smoky bacon, and a softly set savoury custard. The texture is light yet indulgent, with a crisp pastry base and a gently golden top. It is a straightforward bake that suits confident beginners and experienced home cooks alike. From start to finish, allow around 1 hour and 30 minutes.

Ingredients

For the pastry

225g plain flour
100g cold unsalted butter, cut into cubes
2 to 3 tablespoons cold water

For the filling

200g asparagus spears, trimmed
200g smoked streaky bacon, chopped
4 large eggs
300ml double cream
100ml whole milk
100g mature Cheddar cheese, grated
Salt, to taste
Freshly ground black pepper

How to Make Delia Smith Asparagus and Bacon Quiche

Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the quiche cooks evenly.
Make the pastry: Rub the butter into the flour until it looks like fine breadcrumbs. Add cold water gradually and bring together into a soft dough.
Blind bake: Roll out the pastry, line a 23cm tart tin, prick the base, chill for 20 minutes, then blind bake for 15 minutes until lightly golden.
Prepare the filling: Fry the bacon until crisp. Blanch the asparagus for 2 minutes, then drain well and cut into pieces.
Mix the custard: Whisk together the eggs, cream, milk, grated cheese, salt, and black pepper until smooth.
Assemble: Spread the bacon and asparagus evenly over the pastry case. Carefully pour over the custard mixture.
Bake: Return to the oven and bake for 30 minutes until just set and lightly golden on top.
Cool: Leave to rest for 10 minutes before slicing. This helps the filling settle and makes serving easier.

Tips for the Best Quiche

How do I stop the pastry going soggy?

Blind baking the pastry and allowing it to cool slightly before adding the filling helps keep the base crisp.

Can I avoid a rubbery filling?

Do not overbake. The centre should still have a slight wobble when removed from the oven.

Should the asparagus be cooked first?

Yes, blanching it briefly softens the spears and removes any raw taste.

Serving Suggestions

Serve with a crisp green salad
Pair with buttered new potatoes
Enjoy cold as part of a picnic spread

Storage

Room temperature

The quiche can sit out for up to 2 hours, making it ideal for lunches and gatherings.

Refrigerator

Store covered in the fridge for up to 3 days. Bring to room temperature before serving or reheat gently.

Freezing

Freeze fully cooled slices for up to 2 months. Defrost overnight in the fridge and reheat until warm.

Nutrition

Calories: 420 kcal
Carbohydrates: 22g
Protein: 15g
Fat: 30g
Saturated Fat: 17g
Sodium: 620mg

Nutrition values are estimates and may vary based on ingredients used.

FAQs

Can I make this quiche ahead of time?

Yes, it can be baked a day ahead and stored in the fridge. Bring to room temperature or reheat gently before serving.

What cheese works best in this quiche?

Mature Cheddar gives the best flavour, but Gruyère also works very well.

Can I use ready-made pastry?

Yes, a good quality shortcrust pastry saves time and works perfectly.

Is this quiche good served cold?

Absolutely. The flavours develop beautifully as it cools, making it ideal for picnics.