mushroom & asparagus quiche

Another day another quiche for which I’m never apologising for the amount of quiche recipes you’ll find on this blog. This mushroom & asparagus quiche is just a quick to show you how easy and fast it can be to make a quiche and get it onto the table. I love quiches.  They’re so versatile and once you get the pastry sorted (which you can make, line a tin and freeze up to a month ahead,) it’s ,literally a case of sautéing veg, making the savoury egg custard and baking.

a celebration of eggs

A quiche is also a celebration of eggs and I wanted to highlight one of my favourite egg brands, The Happy Egg Company.  They’re a UK based free-range egg company who work hard to keep all their free-range hens happy. Giving them acres of field to explore, foliage and trees to play in and only picking the very best farmers to work with. As a result, all of their farms exceed free-range standards in the UK, as set by the RSPCA Assured scheme.

I love this about them.  The eggs are also delicious and each egg has a unique code printed on it so you can actually find out which farm in the UK they’ve come from! How genius is that?

for the cheesy rye flour pastry

• 150g plain flour
• 100g rye flour
• 100g butter
• 50g finely grated Emmental cheese (or any strong cheese)
• 1 teaspoon finely chopped fresh herbs – I used thyme and rosemary
• water to mix

for the filling

• roughly 8 to 10 mushrooms of your choice (I used chestnut mushrooms) – thickly sliced
• 1 bunch of British asparagus – trimmed
• a garlic glove – grated
• butter and olive oil
• fresh rosemary and thyme– finely chopped
• salt and pepper
• 3 eggs – beaten
• 200ml Greek Yoghurt
• a little milk to loosen the mix

make the pastry by rubbing the butter into the flour in a large bowl until you have something resembling breadcrumbs, stir in the grated cheese and fresh herbs then add a tablespoon or two of cold water and bring together into a dough with your hands, you may need to add a little more water to create the dough but you will feel how ‘short’ the pastry is.  Wrap in cling film and pop in the fridge for at least 30 minutes

sauté the veg

in a large pan gently melt a generous amount of butter with a little olive oil and add the mushrooms and gently sauté until starting to soften and take on a little colour (roughly 5 mins).  Add the garlic and chopped herbs and sauté for another few mins.  Add the asparagus and stir to ensure they’re all coated well, then place the lid onto the pan, turn down the heat and let the asparagus soften for 5 mins.

Turn off the heat and set aside whilst you roll out your pastry.  Season well with pepper and salt.

Now your pastry should be ready, roll it out and line your greased quiche pan. Place it onto a metal baking sheet.

In a bowl, beat the eggs into the yoghurt.  Add a dash of milk if needed to slightly slacken the mix.  Pour the sauteed vegetable mix into the pastry case followed by the yoghurty egg mix and bake on 160C for about 25-35 minutes until golden and risen, set aside on a wire rack to cool.

Eat and of course, enjoy!