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Asparagus Quiche in a rectangular tart tray.

Asparagus Quiche

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


  • A loose bottomed flan dish – the one I used measures 12cm x 36cm


  • 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


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


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


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