There are many recipes for quiche, with flavors varying depending on preference. It is a good idea for every housewife to have at least one recipe for this dish that she can delight friends and family with. We present you an extremely tasty asparagus quiche recipe with mushrooms that you could also serve for Mother's Day brunch.
If you're looking for a dish that screams spring, this asparagus quiche is just the thing! It's packed with spring vegetables and is perfect for breakfast or brunch.
Ingredients
- 1 pack of chilled puff pastry
- 8-9 asparagus
- 4 teaspoons butter, melted
- 200g mushrooms
- 2 leeks
- 5 large eggs
- 200 ml whole milk
- 50 ml Sahne
- 1 tsp salt
- 1/2 teaspoon pepper, freshly ground
- 1/2 tsp freshly grated nutmeg
- 120g Gruyere cheese, grated
Also try:Prepare asparagus in puff pastry with these quick recipes
preparation
- Preheat the oven to 220°C.
- Roll out the puff pastry and place it in a 22cm quiche tin. Press the sides of the puff pastry firmly to prevent it from slipping while baking. Cut off the excess ends and prick the bottom several times with a fork.
- Place a piece of baking paper over the dough and add 400g of white beans on top.
- Bake the dough until set, 8 to 9 minutes. Remove from the oven, remove the white beans and set aside.
- Set the oven to 180°C.
- Fill a medium bowl with cold water and ice and set aside.
- Bring a pot of water to a boil. Cut the asparagus spears by removing the tough bottom end of the asparagus and cutting the top part into 5-7 cm long pieces.Cook the asparagusfor 2 minutes and then transfer to the ice bath to stop the cooking.
- Put 2 teaspoons butter in a pan with a little salt and fry the mushrooms over medium heat for 3-5 minutes until soft and lightly browned. Place the mushrooms in a small bowl.
- Add the remaining 2 teaspoons butter to the same skillet and sauté the leeks over medium heat for about 5 minutes. When soft, remove the pan from the heat and return the mushrooms to the pan.
- Drain the asparagus and pat dry with paper towels.
- Add the sliced asparagus and Gruyere cheese to the mushroom mixture. Stir well until everything is mixed.
- Beat the eggs in a bowl until frothy and add the milk, cream, salt, pepper and nutmeg. Mix everything well, add the vegetable mixture and pour the filling into the quiche dish.
- Place a piece of aluminum foil over the quiche and place it in the hot oven. Bake the asparagus quiche for 45 minutes, remove the aluminum foil and bake for another 20-25 minutes until the quiche is set.
