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!
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Asparagus Quiche
Equipment
- A loose bottomed flan dish – the one I used measures 12cm x 36cm
Ingredients
- 250 g asparagus spears tough ends snapped off
- 75 g chestnut mushrooms finely chopped
- 1 shallot finely chopped
- 2 cloves garlic minced
- 1 tbsp fresh tarragon finely chopped
- 1 tsp Dijon mustard
- 3 free range eggs
- 150 ml single cream
- 50 g Somerset brie thinly sliced
- sea salt and freshly ground black pepper
- 1 sheet ready rolled shortcrust pastry
Instructions
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
To Make the Filling
- 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
- Pull it All Together
- 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
Notes
Nutrition
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?
Fantastic. My two toddlers eat next to nothing, but asparagus, curiously, is something that occasionally gets eaten. Your post has given me ideas… Thanks, Jamie
Pleasure – do let me know where your ideas take you! 🙂
This looks absolutely amazing. We are all massive asparagus fans, so I really want to try this x
Oh my, that looks very splendid! Hmm my store cupboard favourites would have to be risotto rice, frozen peas (does that count) and tinned tomatoes!