Asparagus, Mushroom and Leek Quiche

Overhead shoot of a quiche on a white table cloth

5 from 2 votes

Asparagus, Mushroom and Leek Quiche

Asparagus, Mushroom and Leek Quiche, a delicious vegetarian Spring dish that uses fresh seasonal produce. It's a great Easter recipe that can be enjoyed by the whole family. Easy to make, and a big winner with little ones too, this quiche is a great finger food for picnics or light dinners too.

Prep Time20

Cook Time40

Total Time1

Course: Appetizer

Cuisine: English

Servings: slices

Calories: 342kcal

Author: Daniela Apostol

Ingredients

For the crust

200 g plain flour
100 g butter
2 tablespoon cold water

For the filling

250 g chestnut mushrooms
1 leek, trimmed
1 bunch asparagus (125 g)
1 teaspoon olive oil
¼ teaspoon salt
⅛ teaspoon black pepper
2 eggs
¼ cup milk
¼ cup double cream

Metric - US Customary

Instructions

Start by making the filling.
Heat up the oil in a pan, chop the leek and mushrooms, and sautee until tender and all the liquid is released, that should take about 10-15 minutes.
Season with salt and pepper, and set aside.
To make the crust, cut the cold butter into cubes, add it to the flour, and use your fingers to rub the butter with the flour until it resembles breadcrumbs.
Add the cold water, and bring together into a dough.
Refrigerate it for at least 30 minutes.
Transfer the dough to the work surface, and use a rolling pin to roll in into about ¼ cm thickness.
Spread it over a quiche/tart dish, making sure the edges of the dish are covered by dough too, not just the bottom.
Cover the crust with kitchen foil, then fill it with any pulses you have around: lentils, rice, etc If you have baking ceramic balls, even better.
Bake in the pre-heated oven at 180 degrees Celsius (360 Fahrenheit) for 15 minutes, then remove the foil and pulses, and bake for a further 5 minutes until cooked through.
Beat the eggs with a pinch of salt, add the milk and cream and whisk well to combine.
Arrange the mushroom and leek filling, pour over the egg mixture, and top with the asparagus tips.
Bake for a further 20 minutes or until the filling is set and golden.

Notes

Click on the US Customary link (underneath the ingredient list) to see the measurements displayed in cups and ounces.
The servings can be adjusted by clicking the number next to Servings.

Since the crust is made of butter, it can shrink considerably in the oven, so we need to cover it with kitchen foil and fill it with either pulses or ceramic balls.

In this way the crust will be baked to perfection every single time. This process can be used with any kind of pie, savoury or sweet. Bake it for 10-15 minutes, then remove the foil and pulses, and bake for a further 5 minutes.
Once the crust is cooked, add the mushroom and leek filling, the egg and cream mixture, and arrange the asparagus on top. No need to cook the asparagus, it can be raw, since it is going to cook in the oven. Bake for about 20 minutes until the filling is set and the top is golden. And that's it!

Nutrition