Asparagus and cress muffin-tin quiches

Name: Asparagus and cress muffin-tin quiches | Asda Good Living
Total time: 1 h 5 min
Yield: 12
Cuisine: British
Ingredients: 150g Grower’s Selection Asparagus, woody ends trimmed and cut into 3cm pieces; 4 sheets ready-rolled filo pastry; 50g unsalted butter, melted; 1 punnet salad cress; 2 spring onions, finely sliced; 5 medium eggs; 170g pot Asda Authentic Greek Yogurt

Crisp, golden savoury pastries bursting with a delicious summery veg filling

By Asda Good Living,1st July 2019

(4 votes)

Cook: 1 Hour 5 Mins

Serves: 12

Price: 38p per serving

Nutritional Information

Each 72g serving contains

Energy
515kj
123kcal

Fat
7.9g

Med
11%

Saturates
3.8g

Med
19%

Sugars
1.2g

Low
1%

Salt
0.19g

Low
3%

of your reference intake.
Typical energy values per 100g:
715kj/171kcal

Ingredients

150g Grower’s Selection Asparagus, woody ends trimmed and cut into 3cm pieces

4 sheets ready-rolled filo pastry

50g unsalted butter, melted

1 punnet salad cress

2 spring onions, finely sliced

5 medium eggs

170g pot Asda Authentic Greek Yogurt

Method

Preheat the oven to 180C/160C Fan/Gas 4.

Add the asparagus to a pan of boiling water and cook for 1 min until bright green. Drain and rinse under cold water.

Unroll the filo and brush each sheet with melted butter. Stack and cut into 12 squares, trimming off any excess. Divide the filo evenly between a 12-hole muffin tin, pressing the sheets firmly into place.

Trim the cress; reserve a little and divide the rest between the filo cases, along with the spring onions and asparagus.

In a bowl, beat the eggs, stir in the Greek yogurt and season with black pepper.

Pour the egg mixture evenly over the veg. Bake for 40-45 mins until the pastry is golden and the filling has set. Cool for 15 mins then garnish with the reserved cress to serve, or cool completely if packing.