Asparagus, Mushroom and Feta Quiche
This Asparagus, Mushroom and Feta Quiche combines button mushrooms, fresh spring asparagus, and the creamy tanginess of feta in a deliciously flakey
Ingredients
- For the Pastry:
- 1 .5 cups Plain flour
- 100 g Butter, unsalted, chilled cubed
- 1 tsp Sea salt
- 3 tablespoons Water, must be ice cold
- For the Filling:
- 200 g Button mushrooms sliced
- 1 tablespoon Extra Virgin Olive Oil
- 1 tablespoon Fresh thyme leaves (or 1 tsp dried thyme)
- 2 cloves Garlic minced or sliced
- Salt and pepper to taste
- 3 Spring onions mostly green parts, finely chopped
- 80 g Feta cheese cut into 1 cm cubes
- 5 Eggs
- 1/3 cup Milk
- 1/3 cup Cream or use 2/3 cup milk for less richness
- 1 cup Gruyere or cheddar cheese grated
- 10-12 Asparagus spears
- Extra-virgin olive oil for drizzling
- 1 tablespoon Fresh chives chopped, for garnish
- 1-2 tablespoons Grated Parmesan cheese for garnish
Instructions
- For the Pastry:
- In a large bowl, combine the flour and salt. Add the cold cubed butter and use your fingers to press the flour into the butter until the mixture becomes crumbly and sand-like.
- Gradually add the ice-cold water, mixing with your hands until a dough forms. Add a little more water if the mixture is too dry.
- Form a the dough into a disc, and wrap it in cling film and chill in the freezer for 15 minutes.
- Prepare the Filling:
- Heat olive oil in a pan over medium heat. Add the garlic, mushrooms, thyme, salt, and pepper. Cook until mushrooms are tender.
- Add spring onions towards the end, cooking just until they start to wilt. Remove from heat and set aside to cool.
- Blind Baking the Pastry:
- Preheat your oven to 180°C (350°F).
- Roll out the dough and place it into your quiche dish. Prick the base with a fork.
- Line with baking paper and fill with pastry weights or dried legumes. (I use dry beans and you can store them in the freezer to reuse each time you need to blind bake)
- Blind bake for 15 minutes, remove the weights and paper, and bake for another 15 minutes.
- Assemble the Quiche:
- Spread the mushroom and spring onion mixture over the baked pastry. Layer the cubed feta cheese on top, spreading them evenly, so each slice gets a few pieces.
- Whisk together the eggs, milk, and cream. Season with salt and pepper, and pour over the filling. Sprinkle with the grated Gruyere cheese.
- Arrange asparagus spears on top and drizzle with a little extra-virgin olive oil.
- Bake for about 30 minutes, or until the top is golden and the quiche is set.
- Let the quiche cool for 20-30 minutes before slicing.
- Garnish with chopped fresh chives and grated Grana Padano cheese before serving.
