There is something therapeutic and almost magical about baking but while most people like to bake cakes and cupcakes, I much prefer baked goods of the savoury kind.
Today’s blog post, my recipe for a scrumptious mushroom and asparagus quiche, is definitely something to try at the weekend or on a day off work as the preparation is a little lengthy.
Don’t worry, nothing complicated at all! It’s just that the homemade shortcrust pastry case needs to be chilled twice and then blind baked, but for the love of pastry, it is worth every second and I promise you will not want to buy a ready-made quiche ever again after trying this!
Perfect for sharing or to make colleagues jealous when you bring in the most amazing leftovers for your lunch, quiche is the kind of thing I normally prepare when I know I have a couple of tough days ahead and I’ll have zero time to spend in the kitchen. Pop on a plate (I prefer quiche cold!), add a side salad and there you have a super tasty meal in less time that it takes to order a takeout.
It’s pure comfort food! My hope today is that this recipe will show you how easy baking a basic pastry tart is and once you’ve mastered that, then you can start experimenting with your favourite flavour combinations for the filling using this basic recipe.Print
Perfect for sharing, this mushroom and asparagus quiche is the ultimate vegetarian comfort food. Leftovers make a great packed lunch too!
For the pastry:
- 225g plain flour, plus extra for dusting
- 140g cold unsalted butter, cubed
- 3 tbsp of cold water
For the filling:
- 2 tbsp of olive oil
- 1 medium onion, finely chopped
- 100g asparagus spears, chopped
- 130g chestnut mushrooms, sliced
- Salt and pepper to taste
- 3 medium free range eggs
- 150g mature cheddar
- 200ml double cream
- If you’re using a food processor: put the flour, the butter and the water in the food processor fitted with a dough hook and process until the mixture binds and forms a ball. If you don’t have a food processor: put the flour in a mixing bowl and rub in the butter using your fingertips until the mixture looks like breadcrumbs. Add the water and bring everything together using your hands. Roll into a ball.
- Wrap the dough ball in cling film and chill for at least 30 minutes.
- While the pastry is chilling, heat the oil in a frying pan and gently fry the onions until translucent. Add the asparagus, cook for 2 minutes, then add the mushrooms. Cook for 5 more minutes until both vegetables are soft then turn off the heat.
- Take the pastry out of the fridge and roll it out on a lightly floured surface. The pastry should be rolled out enough to line a 4cm deep, 23cm loose-bottomed tart tin. In terms of thickness, the pastry should be approximately as thick as a pound coin.
- Use your hands or a small piece of pastry to push the pastry into the corners then trim off the overhang. Pop into the fridge and chill for at least 20 minutes. Meanwhile, heat the oven to 180C.
- Take the pastry case out of the fridge and prick the base lightly with a fork. Line the pastry with foil, fill with baking beans and bake for 15 minutes. Remove foil and beans and bake for a further 10 minutes until pale golden.
- Meanwhile, beat the eggs and add the vegetables, the double cream and the cheese in a large bowl. Mix well.
- Pour the egg mixture into the case and bake for approximately 30-35 minutes until golden brown. To check if the quiche is ready, shake it slightly – it should be firm around the edges, with a slight wobble in the middle. Enjoy warm or cold with a side salad (we had watercress and its peppery flavour really complemented the quiche!)
What’s your favourite vegetarian quiche recipe?