Asparagus & Mushroom quiche

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.