As they say, beauty starts from within so it is equally about what we eat as what we wear.  With this in mind, we are turning the spotlight on to another British classic. Asparagus. Its short season makes you want to savour its vibrant green slender spears all the more and with lockdown focusing our minds on buying local what better way to enjoy this seasonal speciality than in a pastry-less quiche.  But hurry, the days left of this seasonal hero are numbered!

Lovely local friend, bespoke event caterer and, lucky for us, Cove devotee Lucy Hoyle has created the most delicious recipe for us all to enjoy in celebration of this far from humble British classic.  It is all the easy parts of making a quiche, and for those of us who have possibly been visiting the fridge more than usual over the last 12 weeks or so this could even be classed as low carb...  A win-win.

Pastry-less Asparagus and Parmesan Quiche 

Serves 6
400g asparagus
1 onion
15g butter
7 large eggs
320ml double cream
40g grated parmesan
1 1/2 tblsp finely chopped chives


1. Butter an ovenproof quiche dish or a shallow dish measuring approx 25cm.
2. Cut the woody ends off the asparagus, and cut into 4-5cm pieces.
3. Peel and finely the onion.
4. Bring a large pan of salted water to the boil and cook the asparagus for 2 minutes.
5. Drain and lay on kitchen towel for 15-20 mins until cool.
6. Preheat your oven to 210 C.
7. Melt the butter in a small pan over a medium to low heat and cook the onion until it soft. Remove from the heat.
8. In a large bowl, beat the eggs a little first then beat in the cream, parmesan and chives.  Add the onion and asparagus and mix.

9. Pour into the ovenproof dish and place on a baking tray on the middle shelf in the oven for approximately 25 minutes until golden and puffed.  

Et voilà.
Delicious served warm with a green salad, or cut it into pieces for a picnic.
Feel free to enjoy it in cashmere!