Pre-heat your oven to 200C and roast the chicken thighs for 15 minutes.
Place pastry into tart case and blind bake for 8 minutes at 180C.
Mix together eggs, Parmesan and finely sliced spring onion.
Line the pastry case with basil leaves, then top with the chopped chicken thigh, and pour over the egg mix.
Sprinkle half the mozzarella on top, then arrange the drained asparagus around the tart case, add the remaining mozzarella.
Bake at 200C for about 30-40 minutes.