Keeping it simple: asparagus and potato pie

Bridge the move towards salad days by accompanying fresh, raw leaves with this wholesome quiche that leverages the unique taste of asparagus. Easily, locally sourced here in the Dordogne, it’s such a treat to have in abundance this time of year.

Ingredients :

• 200g new potatoes quartered

• 100g asparagus tips

• 1 tbsp olive oil

• 1 onion finely chopped

• 6 eggs beaten

• 40g cheddar grated

• rocket or mixed leaves, to serve

Recipe

• step 1

  Heat the grill to high. Put the potatoes in a pan of cold salted water and bring to the boil. Once boiling, cook for 4-5 mins until nearly tender, then add the asparagus for a final 1 min. Drain.

• step 2

  Meanwhile, heat the oil in an ovenproof frying pan and add the onion. Cook for about 8 mins until softened.

• step 3

  Mix the eggs with half the cheese in a jug and season well. Pour over the onion in the pan, then scatter over the asparagus and potatoes. Top with the remaining cheese and put under the grill for 5 mins or until golden and cooked through. Cut into wedges and serve from the pan with salad.

About the author

Emma studied food and nutrition before focusing on furniture and design history at university in Manchester.

With over 20 years in senior product design and communications roles, she has ghostwritten for publications including The Times, Business Insider and The Financial Times.

In 2024, she and her husband, Craig, founded Maison d'Aquitaine to provide sustainably made kitchens for traditional French homes. They have lived in France with their children since 2011.

Emma is a vegetarian at home and a pescetarian in French restaurants! In her spare time, she works with the Dordogne-based animal charity, Phoenix Association.