Asparagus and Smoked Haddock Quiche

08 Apr 2022

Asparagus and Smoked Haddock Quiche

1 Hour 15 Minutes | easy | Serves 10


  • 700g smoked haddock, skinned and diced
  • 1 large bunch of asparagus, woody ends trimmed
  • 500g pack shortcrust pastry
  • 850ml cream
  • 150ml whole milk
  • 6 eggs plus 1 extra, beaten
  • 30g Parmesan, grated



Light the two outer gas burners

Light the two outer gas burners on the Jupiter Outback BBQ and set the heat to medium-high. You are looking for a temperature of around 200C.

Roll out the pastry on a lightly floured surface and transfer to the skillet. Prick the surface all over with a fork, then line with baking paper and fill with baking beans, rice or uncooked (hard) chickpeas or beans. Place into the centre of the BBQ and close the lid. Cook for 15 minutes.

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Remove the skillet

Remove the skillet from the BBQ, remove the paper and discard the baking beans (or whatever you have used). Brush all over with beaten egg.

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Cook the asparagus

Cook the asparagus in boiling salted water for 3 minutes, then drain and refresh under cold water.

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Combine the cream

Combine the cream, milk and eggs and lightly beat to combine. Stir in the haddock pieces and season well with salt and pepper.

Transfer the filling to the pastry filled skillet, and arrange the asparagus spears on top. Grate over the Parmesan.

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Place back on the BBQ

Place back on the BBQ, close the lid and cook for 45 minutes, or until the filling is set and the top is turning golden.

Recipe Author

Recipe Author

Helen Graves

Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook using lots of spices, fresh herbs and BBQ techniques.

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