Asparagus, Spinach & Brie Spring Vegetable Quiche

Asparagus, Spinach & Brie Spring Vegetable Quiche

A delightful blend of earthy asparagus and spinach with creamy brie, creating a rich and flavourful springtime indulgence in every bite
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Asparagus, Spinach & Brie Spring Vegetable Quiche Aisling Larkin
Prep Time: 15 minutes
Cook Time: 40 minutes
Servings: 8


Parmesan Short Crust Pastry:

  • 300 g plain flour
  • 1/2 tsp salt
  • 30 g parmesan finely grated
  • 100 g margarine chilled and diced
  • 50 g butter chilled and diced
  • 5-6 tablespoons cold water


Asparagus, Spinach & Brie

  • 2 large red onions thinly sliced
  • 1 tablespoon olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp brown sugar
  • 5 asparagus stalks trimmed and cut into bite-sized pieces
  • 200 g fresh spinach wilted and chopped

Wild Mushroom & Truffle

  • 300 g exotic mushrooms
  • 2 tbsp truffle oil
  • 200 g fresh spinach wilted
  • 100 g brie

Roast Red Pepper, Balsamic Red Onion, Spinach & Brie

  • 1 jar roast red peppers drained
  • 2 large red onions thinly sliced
  • 1 tablespoon olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp brown sugar
  • 200 g fresh spinach wilted and chopped
  • 100 g brie rind removed and diced


  • 200 ml double cream
  • 4 large eggs
  • Salt and pepper to taste


Prepare the Parmesan Short Crust Pastry:

  • In a large mixing bowl, combine the plain flour, salt, and finely grated parmesan.
  • Add the chilled diced margarine and butter to the flour mixture.
  • Use your fingertips to rub the fat into the flour until the mixture resembles breadcrumbs.
  • Gradually add cold water, one tablespoon at a time, and mix until the dough comes together.
  • Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
  • Preheat your oven to 180°C (350°F).

Roll out the Pastry:

  • On a floured surface, roll out the chilled pastry to fit a 9-inch quiche or tart pan.
  • Line the pan with the pastry, pressing it into the edges. Trim any excess pastry.

Blind Bake the Pastry:

  • Line the pastry with parchment paper and fill it with baking beans or rice.
  • Blind bake the pastry for 15 minutes. Remove the parchment paper and beans, then bake for an additional 5 minutes until the pastry is golden.

Prepare the Filling:

  • In a frying pan, heat olive oil over low to medium heat. Add sliced red onions and cook until caramelised. This will take about 20 minutes. When softened, sprinkle in the sugar and the balsamic vinegar. Allow to cook out for a few minutes, transfer to a dish, cool and seal.
  • In a bowl, whisk together the eggs and double cream. Season with salt and pepper.
  • Spread the caramelised red onions over the bottom of the pre-baked pastry crust.
  • Scatter chopped wilted spinach, asparagus pieces, and diced brie over the onions.
  • Pour the egg and cream mixture over the filling.

Bake the Quiche:

  • Place the quiche in the preheated oven and bake for 35-40 minutes or until the filling is set and the top is golden brown.


  • Allow the quiche to cool for a few minutes before slicing and serving. It's delicious served warm or at room temperature. Top with a large handful of dressed rocket.
  • Enjoy your Parmesan Short Crust Quiche with Caramelised Red Onion, Asparagus, Spinach, and Brie!

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