Serves 4-5
We developed this recipe with fresh asparagus, because they are in season during the spring and early summer. But the recipe works well with tinned asparagus salad cuts.
Recipe Category
Products in this recipe

Green Onion Seasoning, White Sauce Powder

You will need

soft butter
½ cup (125 ml) fresh breadcrumbs (1-2 slices of bread)
200 g fresh green asparagus
1 T (15 ml) olive oil
1 onion, finely chopped
½ t (2,5 ml) Ina Paarman’s Green Onion Seasoning
1 T (15 ml) canola oil
1 T (15 ml) butter
125 g sliced ham, cut into small squares
3 eggs
1 cup (250 ml) cream, sour cream or double cream yoghurt
2 T (30 ml) Ina Paarman’s White Sauce Powder
½ cup (125 ml) grated cheddar or gouda cheese

Ina’s Tip

* Replace fresh asparagus with 1 x 410 g tinned asparagus or asparagus cuts. Drain off all the liquid
* Vegetarians can happily leave out the ham and increase the cheese to 1 cup.
* Herb Dressing variation. Beat 1T (15 ml) of Basil Pesto into ½ cup (125 ml) Herb Dressing to make a delicious creamy basil dressing


Butter a 24 cm flan dish really well with soft butter and shake fresh breadcrumbs in the dish, so that some of the crumbs adhere to the bottom and sides. Place the dish in the freezer to set the crumbs, while making the filling.

Adjust the oven rack to the middle position. Preheat the oven to 170°C.

Steam the asparagus for 3 minutes. Toss them with the olive oil and leave to cool. Cut off 3cm of the tips. Reserve the tips to garnish with, after the quiche is baked. Slice the rest of the stems into 2 cm lengths.

Season the chopped onion with Green Onion Seasoning. Sauté the onion in the oil/butter mixture until completely soft and beginning to brown slightly. Remove from heat. Add the steamed asparagus stems (not the tips) and ham.

Leave to cool.

Beat the eggs with the cream. Toss the White Sauce Powder with the grated cheese and sprinkle half of this mixture evenly over the base of the prepared dish.

Top with asparagus, ham and onion mixture. Mix the remaining cheese mixture into the egg mixture. Pour the egg mixture over the asparagus.

Bake for ± 35 minutes until set and puffy. Switch off the oven, open the door slightly, and leave the quiche in the warm oven for a final 10 minutes. Leave to cool slightly. Top quiche with asparagus tips. Serve with a fresh green salad dressed with our Herb Dressing and some good bread