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!

asparagus quiche

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!

Pastry Case

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?

Asparagus Quiche

 Disclosure: Sainsbury’s sent me a voucher to buy the ingredients to make my kitchen heroes signature dish.


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