Asparagus & Oak Smoked Yorkshire Wensleydale Quiche

Main courseServes 4

April is the peak of the asparagus season, so why not celebrate this delicious, locally grown produce with this classic recipe from the team at the Wensleydale Creamery. This rustic quiche uses their Oak Smoked Yorkshire Wensleydale cheese and is delicious eaten hot or cold. Available to buy at their newly reopened visitors centre in Hawes as well as online and at retailers throughout the region. For more information and recipe inspiration visit  


For the filling

200g trimmed asparagus 1 bunch trimmed spring onions

100g Oak Smoked Yorkshire Wensleydale cheese, crumbled

50g Dales Butter

2 large eggs

2 large egg yolks

Fine sea salt

220ml double cream

For the pastry

200g plain flour

Egg whites beaten to glaze

100g Dales Butter



  1. Put the flour and a little sea salt into a bowl, add the chopped butter and rub in until the mixture resembles coarse breadcrumbs. Add 3 tablespoons of ice cold water and mix with a butter knife until the dough comes together, then wrap in cling film and leave to rest in the fridge for at least 30 minutes before rolling out.
  2. Roll out onto a lightly floured surface to a large round, to the thickness of a 1 pound coin. Use to line the tin and trim off the excess. Chill again for at least 30 minutes.
  3. Heat the oven to 200C, 400F. Line the tart case with tin foil and baking beans and bake blind for 15 minutes.
  4. Brush the inside of the tart case with egg white, and then cool. Remove the foil and bake for another 5 to 10 minutes.
  5. Slice the spring onions on the diagonal. Melt the butter in a pan, add the spring onions, season, and cook gently over medium heat until soft but not browned. Remove and allow to cool slightly.
  6. Blanch the asparagus in a pan of boiling water for 2 to 3 minutes; they should still retain a bite then drain and refresh under cold running water. Dain well then the asparagus spears in half lengthwise.
  7. Whisk the eggs, egg yolks and cream together in a bowl. Reserve a good handful of Oak Smoked Yorkshire Wensleydale cheese for sprinkling and put the rest into the mixture. Season well with sea salt and fresh ground black pepper.
  8. Sprinkle half the reserve cheese in a thin layer over the pastry base and scatter over the spring onions. Arrange the asparagus on top, then carefully pour on the creamy mixture to just below the rim of the pastry.
  9. Sprinkle with remaining cheese and bake for 30 minutes at 180°C - 350°F, until the filling is set and golden.