Asparagus and mushroom quiche

    1 hour 10 min

    This delicious symphony of asparagus, Portabellini mushrooms, bacon and onion will leave your taste buds hungry for more. Perfect for breakfast, brunch, lunch or dinner.

    88 people made this

    Serves: 6 

    • 5 rashers streaky bacon
    • 2 tablespoons olive oil
    • 1 small onion, cut into 1cm pieces
    • 100g Portabellini mushrooms, stem removed, cut into 2cm pieces
    • 150g chopped fresh asparagus
    • 1 shop bought large pastry case
    • 1 egg white, lightly beaten (optional)
    • 140g grated mature Cheddar cheese
    • 60g crumbled feta cheese
    • 2 eggs
    • 100ml full fat milk
    • 80ml double cream
    • 1/2 teaspoon salt
    • freshly ground pepper to taste

    Prep:25min  ›  Cook:35min  ›  Extra time:10min  ›  Ready in:1hr10min 

    1. Preheat oven to 200 C / Gas mark 6.
    2. Cook bacon in a large frying pan over medium heat until evenly brown. Drain on kitchen roll, dice and set aside.
    3. Heat oil in a large frying pan over medium-high heat. Add onion; cook and stir until translucent. Reduce the heat to medium and add the mushrooms. Continue cooking until the mushrooms are tender. Set aside.
    4. Bring a saucepan of salted water to the boil over high heat. Cook asparagus in boiling water until just tender, 1 to 2 minutes. Immediately drain and run under cold water to cool.
    5. Brush the pastry case with the beaten egg white, if using. Place the onion and mushroom mixture, asparagus and bacon into the bottom of the case. Sprinkle the Cheddar and feta cheeses over the vegetables. In a small bowl, whisk together the eggs, milk, cream, salt and pepper until smooth. Pour this mixture over the vegetable and cheese filling.
    6. Bake uncovered for 35 to 40 minutes, or until firm and lightly browned on top. Let cool to room temperature before serving.
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