Asparagus and Mushroom Quiche

Nothing beats a delicious quiche with a fluffy crust, and we have the proof of that right here! This Asparagus and Mushroom Quiche has a deliciously earthy flavour profile, which combined with a light and fluffy crust, makes it impossible to ignore.

Prep Time: 30 minutes
Cook Time: 25 to 30 minutes
Yield: 6 to 8 servings

Ingredients

For the crust:

• 188 g / 1 1/2 cups all purpose flour
• 3 g / 1/2 tsp salt
• 113 g / 1/2 cup Crystal margarine
• 45 to 60 ml / 3 to 4 tbsp water, ice cold

For the filling:

• 454 g / 1 lb whole asparagus, woody stems removed
• 43 g / 3 tbsp Crystal margarine
• 90 g / 2 cups shiitake or oyster mushrooms
• 91 g / 1 small / 2/3 cup onion, diced
• 1 pc / 1 tsp garlic clove, minced
• 3 g / 1/2 tsp salt
• 2 g / 1/4 tsp ground black pepper
• 4 large eggs
• 80 ml / 1/3 cup heavy cream
• 45 ml / 3 tbsp whole milk
• 2 g / 2 tsp fresh thyme
• 2 g / 1/2 tsp dried mustard
• 1 g / 1/2 tsp dried basil
• 1 g / 1/4 tsp ground nutmeg
• 1 g / 1/8 tsp paprika
• 115 g / 1 cup shredded cheddar cheese or mozzarella

Directions

For the crust:

1. Preheat oven to 400℉ (200℃). Place a baking sheet on the lower rack of the oven.
2. In a large bowl, whisk the flour and salt together. With a pastry cutter, or 2 knives, cut the Crystal margarine into the dry ingredients until the mixture looks like coarse breadcrumbs. Add about 2 tablespoons (30 milliliters) of the ice water into the dry ingredients and mix it into the dry ingredients with a fork.



3. Add another tablespoon (15 milliliters) of water and, if needed, add the remaining liquid until the dough forms into a rough ball. Knead a few times to combine. Form dough into a disc and wrap tightly with plastic wrap. Place into the fridge to rest and chill; at least 30 minutes.





4. Take dough out of the fridge. Crumble pieces of the dough into the bottom of an 8 x 11 inches (20 x 28 centimetres) removable-bottom tart tin. Carefully press rolled dough into the tin. With a fork, dock the entire bottom of the tart. Place into the freezer to chill; about 20 minutes.
5. Line the chilled dough with a sheet of parchment paper, making sure that the paper comes up the sides. Fill with beans, rice, or pie weights. Place tart tin into the preheated oven, onto the hot baking sheet. Bake for 10 minutes or until the edges of the crust are golden in colour.
6. Pull out the baking sheet (along with the tart tin). Lower temperature to 350℉ (180℃). Remove beans by carefully lifting the parchment paper out of the crust. Place baking sheet with the tart tin back into the oven to crisp up the bottom of the crust; about 7 minutes. Remove and cool.
   Meanwhile make the filling.

For the filling:

1. Place a large frying pan onto medium-high heat, filled with water. For every cup of water used, add a teaspoon (4 grams) of salt (example: 4 cups of water = 4 teaspoons of salt).Bring the salted water to a boil. Have a large bowl or dish of cold water nearby, big enough to fit the stalks of asparagus.
2. Place the prepped asparagus into the boiling water, blanch for 2 to 3 minutes. With tongs or a slotted spoon, remove the stalks from the boiling water and immediately plunge asparagus into the bowl of cold water to stop the cooking; leave in water until the asparagus feels cool to the touch.





3. Place blanched asparagus onto a baking sheet lined with paper towels (to remove excess water). Set aside.
4. In a frying pan, melt the Crystal margarine on medium-high heat until hot and bubbly. Add the onions and saute until translucent; about 2 minutes. Add the mushrooms and saute for another 2 minutes or until lightly browned. Add garlic, salt, and pepper, stir until fragrant; about half a minute. Do not burn.





5. Transfer mixture to a bowl, set aside to cool slightly.
6. In a medium bowl, whisk together eggs, cream, milk, thyme, basil, nutmeg, mustard, and paprika.



7. With the tart tin still on the baking sheet, sprinkle the cheese into the bottom of the prebaked quiche crust. Evenly distribute the mushroom mixture over the cheese.





8. Slowly pour egg mixture over the cheese and mushrooms. Arrange asparagus over the filling and place quiche into preheated oven. Bake for 35 to 40 minutes, or until the mixture is set in the middle and the top is golden.





9. Take out of the oven and let stand, for about 15 minutes, before slicing, serving, and enjoying.

Chef Notes

• This recipe can be easily made in a round 9 inches (22.3 centimetres) tart tin.
• Serve this as part of a light lunch or brunch, with a side of greens or soup.