Asparagus Brie Quiche
- Ready In:
- 1 sheet ready rolled shortcrust pastry, thawed
- 3 eggs
- 3 -4 spring onions, washed and chopped
- 1 ounce butter
- 5 -8 ounces brie cheese
- 4 fluid ounces milk
- 4 fluid ounces single cream
- 3 -4 ounces asparagus spears, blanched
- 1 teaspoon English mustard
- 1 pinch nutmeg
- salt and pepper, to taste
- Pre-heat oven to 200°C or 400°F.
- Use pastry to line a 9 inch round flan tin or dish.
- Melt butter and lightly fry the spring onions.
- Meanwhile, cut the rind from the cheese and chop into small cubes.
- Throw cheese, eggs, cream and milk into a food processor (or use a hand mixer in a bowl) and blend until smooth.
- Add nutmeg, salt and pepper.
- Scatter onions on base of pastry, pour in cheese mixture and place asparagus spears in a spoke pattern on top.
- Bake for 25-30 minutes until set and lightly browned.
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What a lovely dish. I loved the flavors of the brie and spring onions. Very tasty! It was easy to make, and I held it in the refrigerator for about 30 minutes before baking, and it was ok. After it was baked it looked beautiful. I served it with a spinach salad and mini muffins. Thanks Friedel for posting this wonderful dish.
Oh, my goody-goodness this recipe just has SPRING written all over it. The creamy brie, the asparagus, the green onions *sigh*. Absolutely lovely and delicious. I made this for Freezer Tag 2008. I made one and baked right away, then froze half to reheat later. The other I made as a "dump recipe" to thaw in the fridge and pour into a prepared pie crust and bake as usual. The pre-baked one was okay when reheat in the oven, but not the microwave. In the microwave it was rubbery and the crust soggy, but in the oven it was almost as good as freshly baked. The thawed *then* baked version was wonderful. I chopped the asparagus and mixed it in for this version, but only the pretty look was changed, The taste was still a much-needed breath of Spring. Make this when asparagus is in season and the use other blanched veggies (like broccoli or spinach) when it isn't. No matter what the season, I highly recommend this dish!
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This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes. Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;) Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce. When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice. We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing! When I'm not eating I love to take pictures and travel with my husband. <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif">