The arrival of asparagus means spring is here. Asparagus tastes great in salads, pasta or on a quiche. Making a buttery, flaky quiche crust from scratch is easy peasy. It takes only 10 minutes to make the dough and roll it out, then 1 hour to get it cold and ready to bake.
For the quiche crust
- 200 g flour
- 100 g butter
- 1 egg
- 2 tbsp milk
- 1 pinch of salt
- 10 asparagus
- 1/2 lemon
- 250 ml cream
- 3 eggs
- 5 mushrooms
- Gruyere cheese
- salt, pepper
- 1 pinch of sugar
- For the quiche mix flour, butter, egg, milk and salt with your hands for about 10 minutes.
- Wrap in cling wrap and refrigerate for 1 hour.
- If you buy really thick asparagus then you might want to peel the outside woody part with a potato peeler. Snap off the tough base of each spear and chop into small pieces. Boil with a pinch of sugar and half a lemon for approximately 10 minutes. Drain and set aside.
- Wash the mushrooms and cut them into pieces.
- In a pie plate, place the pie pastry and spread the asparagus and mushrooms on top.
- In a medium bowl, whisk together eggs, cream, pepper and salt, stir in grated cheese. Pour mixture over the asparagus and mushrooms.
- Bake for 20 to 30 minutes until filling is just set.