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!
This quiche includes three things I always have to hand, single cream, eggs and shortcrust pastry and 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!
- 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
- 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
- (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
- 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?