Mushroom, Shallot & Asparagus Quiche

Mushroom, Shallot & Asparagus Quiche

We’ve had a warm few days here in the UK and whenever the sun is out I always get in the mood for quiche. Quiche is so versatile; you can use any vegetables you have in the fridge and they are so adaptable to the seasons.

This one is made with a cheesy shortcrust which is delightful  

For the pastry:

• 300g plain flour
• 100g butter
• 50g strong cheddar cheese – finely grated
• Salt and pepper
• 1 tablespoon fresh chives – chopped
• Cold water to mix

For the quiche:

• Olive oil and butter
• 2 large field mushrooms – thickly sliced
• 3 pointed shallots – quartered
• 1 garlic clove – crushed
• Salt and pepper
• 1 teaspoon fresh rosemary
• 1 bunch asparagus – chopped
• 3 large free range eggs
• 1 tablespoon Greek yogurt
• 180ml double cream

Start with the pastry. Place the flour, butter and cheese into a large bowl and rub together with your fingertips until it resembles breadcrumbs. Mix in the salt and pepper and fresh chives then add enough water to bring together in a dough. Add it a little at a time until it comes together.

Flatten it into a disk, wrap in clingfilm and pop in the fridge for at least 30 mins.

For the filling, place a saute pan onto a medium heat and add some oil and butter and throw in the mushrooms. Stir and saute for 6 mins until they pick up some colour. Add the shallots and continue to saute for another few minutes.

Add the garlic, herbs and salt and pepper and saute for another 4 mins until the shallots soften. Stir in the asparagus, place the lid on and turn the heat down to the lowest. Let the veg sweat until the asparagus is soft. Roughly 4-5 minutes. set aside whilst you make the savoury custard.

Place the eggs, cream and yogurt into a bowl and beat well. Stir in the salt and pepper and chives

Preheat the oven to 180C. Butter a fluted flan dish.  Mine is 20cm wide.

Roll out the pastry on a floured surface, large enough to line the quiche tin. Line the tin and trim the pastry. Place the tin on a metal oven tray.

Place the sautéed veg into the pastry lined tin and pour in the egg mix. Bake for 35-45 mins until golden on top. Remove from tin and serve warm.

for more quiche recipes, check these out on Dom in the Kitchen. check these out on Dom in the Kitchen. 

Eat and of course, enjoy!