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Asparagus Quiche

Time: 60min Serving:6


  • 1 pack of Plein Soleil Shortcrust Pastry, thawed.
  • A loose bottomed flan dish – the one I used measures 12cm x 36cm.
  • 250g Plein Soleil Frozen Asparagus, tough ends snapped off.
  • 60g Plein soleil Shredded Cheddar.
  • 60g Plein soleil Shredded Emmental.
  • 75g chestnut mushrooms, finely chopped.
  • 1 shallot, finely chopped.
  • 2 cloves garlic, minced.
  • 1 tablespoon fresh tarragon, finely chopped.
  • 1 teaspoon Dijon mustard.
  • 3 free range eggs.
  • 150 ml single cream.
  • sea salt and freshly ground black pepper.



    1. Line with baking parchment and fill with baking beans.
    2. Cook at 180° for 10 minutes.
    3. Remove the paper and beans and cook for a further 10 minutes.
To Make the Filling
    1. Heat the olive oil in a large frying pan.
    2. Gently fry the shallot and mushrooms for 5 minutes.
    3. Add the garlic and fry for a further minute.
    4. Cook the asparagus spears in boiling water for about 3 minutes or until just tender.
    5. Cool under running water and cut in half, keeping the tips to one side.
    6. Chop the remaining asparagus stems into dice and add to the mushroom mixture.
    7. Whisk together the cream, eggs and mustard, stir in the tarragon, add salt and pepper to taste.

Pull it All Together

  1. Increase the oven temperature to 200°C.
  2. Spoon the mushroom/asparagus mixture into the case.
  3. Top with the shredded cheeses.
  4. Pour over the egg/cream/mustard mix.
  5. Top with the reserved asparagus spears.
  6. Bake in the preheated oven for 20 – 30 minutes until golden on top.
  7. Serve warm or cold in generous slices.

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