Asparagus Quiche – Spring Signature Dish with Kitchen Heroes
English asparagus season is in its full, brief flow, and this dish really makes the most of it. Asparagus quiche with Somerset Brie, Tarragon and Mustard – a perfect combination of flavours!
Sainsbury’s asked me to put together a signature dish using a kitchen storecupboard standby. This quiche includes three things I always have to hand, single cream, eggs and shortcrust pastry all from the By Sainsbury’s range.
Quiches are quick to put together, satisfying and delicious. Seasonal vegetables combined with a creamy savoury custard and baked in a pastry case are very hard to resist!
Ingredients for Asparagus Quiche
- A loose bottomed flan dish – the one I used measures 12cm x 36cm
- One sheet ready rolled shortcrust pastry
- 250g asparagus spears, tough ends snapped off
- 75g chestnut mushrooms, finely chopped
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 1tbsp fresh tarragon, finely chopped
- 1tsp Dijon mustard
- 3 free range eggs
- 150ml single cream
- about 50g Somerest brie, thinly sliced
- sea salt and freshly ground black pepper
To make the pastry case
- Grease the tin thoroughly with butter or margarine.
- Lay the pastry sheet into the tin and press into the sides.
- Cut off the excess with a knife and then press the pastry in again so that it rises up above the tin slightly to allow for shrinkage.
- Put the case into the freezer to chill.
- Remove the case from the freezer (the colder the better, frozen is fine!)
- Line with baking parchment and fill with baking beans
- Cook at 180° for 10 minutes
- Remove the paper and beans and cook for a further 10 minutes
It should look like this!
To Make the Asparagus Quiche Filling
(You can start this while the case is chilling)
- Heat the olive oil in a large frying pan
- Gently fry the shallot and mushrooms for 5 minutes
- Add the garlic and fry for a further minute
- Cook the asparagus spears in boiling water for about 3 minutes or until just tender
- Cool under running water and cut in half, keeping the tips to one side
- Chop the remaining asparagus stems into dice and add to the mushroom mixture
- Whisk together the cream, eggs and mustard, stir in the tarragon, add salt and pepper to taste
To Cook Your Asparagus Quiche
- Increase the oven temperature to 200°C
- Spoon the mushroom/asparagus mixture into the case
- Top with slices of brie
- Pour over the egg/cream/mustard mix
- Top with the reserved asparagus spears
- Bake in the preheated oven for 20 – 30 minutes until golden on top
Serve warm in generous slices with buttery boiled Jersey Royal potatoes and salad or cold as part of a picnic lunch!
I always have baked beans, tinned tomatoes, rice and pasta in my cupboards – without these kitchen heroes I would be stumped. What are your storecupboard essentials without which you would be sobbing and tearing your hair out?
Disclosure: Sainsbury’s sent me a voucher to buy the ingredients to make my kitchen heroes signature dish.