Asparagus and Portobello Mushroom and Chili Crisp Quiche
Looking for some fun Easter brunch ideas, or just something to impress your friends and family? This vegetarian quiche recipe is an exciting twist on the French classic.
Prep time: 30 minutes
Cooking time: 1 hour
Ingredients:
For the pastry:
- 175g all purpose flour
- 75g butter, chilled
- 1 tbsp water
For the filling:
- 5 eggs
- 200ml heavy cream
- 100ml milk
- ½ tsp salt
- 3 Portobello mushrooms
- 1 tsp cooking oil
- 4 spears of asparagus (ends removed)
- 4 tbsp Hakka-ish Chili Crisp
- Small handful of pecorino/parmesan cheese
Method:
- Preheat your oven to 160c/320f
- For the pastry, cut the butter into cubes, and rub into the flour until it’s a sandy texture. Add the water, and push it into a firm pastry. Wrap in plastic wrap and let rest in the fridge for 15 minutes.
- Heat a pan over a high heat, add the oil, and the mushrooms. Season with a pinch of salt and cook for 2-3 minutes on each side.
- For the filling, whisk together the milk, eggs and cream.
- When the pastry is chilled, roll it out to fit a pie tray that’s approx 8’ wide. Grease the tray, and lay the pastry in. Place parchment paper over the pastry, and add dried beans, grains, or lentils, enough to cover the bottom of the pastry. You can still use them after, so they won’t be wasted. Place in the oven and bake for 15 minutes. Remove the beans/grains/lentils, and place the pastry back in the oven for a further 10 minutes.
- Stir the salt and Hakka-ish through the egg mixture, and pour into the pastry. Place the mushrooms and asparagus into the filling, and grate the cheese over the top. Place in the oven for 40 minutes until set.
- Remove from the oven, allow to cool completely, and serve.