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!

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Asparagus quiche with a row of whole asparagus spears making up the topping.

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!

Pastry case for the quiche, sat ready in a rectangular tray.

Asparagus quiche with golden brown baked cheese and whole spears of asparagus.

If you make my recipe I’d love to hear how it turns out for you. Please leave a comment and a star rating below and share your pictures with me on social media. Tag me @thinlyspread and include the hashtag #thinlyspread so I can see them!

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Asparagus Quiche in a rectangular tart tray.

Asparagus Quiche

Asparagus Quiche with Brie and Tarragon - Spring in a Tin!
Print Pin Rate
Course: Main Course
Cuisine: English
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 4
Calories: 238kcal

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

Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.

Nutrition

Calories: 238kcal | Carbohydrates: 9g | Protein: 10g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 177mg | Sodium: 179mg | Potassium: 346mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1123IU | Vitamin C: 5mg | Calcium: 94mg | Iron: 2mg
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Serve warm in generous slices with buttery boiled Jersey Royal potatoes and salad or cold as part of a picnic lunch!

Asparagus Quiche in a rectangular tart dish.

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?