Asparagus and mushroom quiche
It’s asparagus season! What are you doing with our abundance of British asparagus this year? I love these fat (K and I prefer the fat rather than skinny ones) crunchy sweet spears – simply grilled with scallops, stir-fried Chinese style or here in a quiche for another one of our vegetarian dinners.
I have previously posted on how to blind bake the pastry in this recipe of leeks and mushrooms quiche but have posted the steps here again. Enjoy with a bit of side salad for a light Spring meal.
What you’ll need
- Butter, for greasing
- Flour, for dusting
- 250g ready-made shortcrust pastry
- 1 tbsp olive oil, for frying
- 250g chestnut mushrooms – sliced
- 170ml double cream
- 5 heaped tbsp grated Emmental cheese
- A bunch of asparagus, each spear cut into 3 parts across
- 2 eggs
- Salt and black pepper
To make the quiche
1. Lightly butter and flour a 20cm/8in round tart tin.
2. Roll out the pastry on a lightly floured surface and use it to line the tart tin. The pastry should be about 2mm thick. Chill for 15 minutes in the fridge.
3. Heat the oven to 200°C.
4. Remove the pastry case from the fridge and line with greaseproof paper and baking beans, then bake for 15 minutes.
5. Remove the greaseproof paper and baking beans (take care with these as they’ll be very hot!) and return the pastry case to the oven for a further 5 minutes.
6. Remove the pastry case from the oven and trim away any ‘untidy’/ overhanging pastry from the top if you like. This time round, I left the ‘untidy’ bits for a more rustic look. Lower the oven temperature to 180°C.
7. Heat the olive oil in a saucepan and fry the mushrooms for about 5 minutes or until slightly browned and softened. Stir-through the double cream. Separate the mushrooms from the double cream and set aside.
8. Sprinkle half the Emmental cheese onto the base of the pastry case, spoon half the mushrooms on top of the cheese then arrange half the asparagus on top. Repeat with the remaining mushrooms and asparagus, and finish with the remaining cheese.
9. Whisk together the eggs, double cream and season with salt and pepper.
10. Pour the mixture into the pastry case and bake for 30-35 minutes until the filling has just set and slightly browned.
Yields 4 portions