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Prep 20 minutes
Total 1 hour 15 minutes
Serves
US | Metric
Ingredients
  • 4 Large Eggs
  • 1 egg for egg washing
  • 150 ml Double Cream
  • 75 g Grated Strong Cheddar
  • 150 g Garlic & Herb Cream Cheese I used Boursin
  • 100 g Mushroom chopped small
  • 250 g British Asparagus
  • Salt & Pepper
  • 1 tsp Dried mixed herbs
  • 2 rolls of ready made pastry or 625g of home made shortcrust
Asparagus & Mushroom Quiche with Garlic & Herb Cheese Asparagus & Mushroom Quiche with Garlic & Herb Cheese

Asparagus & Mushroom Quiche with Garlic & Herb Cheese

We love quiche and I made this one for the nurses at the local community hospital when I cooked for them this week. I made the recipe up as I went but it looked so good I decided to cook it again for our tea this evening, with a simple salad it is very indulgent and delicious, perfect for a rather chilly summers evening. It will definitely be making its way onto my summer recipe list 


You will need a 23 cm springform tin.


  1. Preheat oven 200℃/180℃fan/ Gas 6.
  2. To make the quiche line your springform tin with pastry to the top of the tin leaving a couple cm over the top if you can to allow for shrinkage.  
  3. Egg wash the entire pastry case this helps seal it 
  4. Then line the pastry with greaseproof paper (if using ready rolled pastry I use the greaseproof it comes in). Fill with baking beans and place in your preheated oven for 15 - 20 minutes until the base no longer has any waxy spots on it and is firm to touch.
  5. Remove baking beans and greaseproof paper.
  6. In a large bowl place the 4 eggs, double cream, cheddar and the cream cheese use a fork to mash together so there are no lumps of cream cheese.
  7. Chop the mushrooms and add to the mix.
  8. Cut the tough bit of stalk from the bottom of the asparagus and discard, then slice the stalks into rounds about 0.5 cm thick. Slice all the way up until you get to the asparagus tip. Add the chopped asparagus stalks to the egg mix and combine well with the mushroom.
  9. Pour into your pastry case then arrange the asparagus tips on the top 
  10. Sprinkle over some dried mixed herbs (optional) and some black pepper.
  11. Place in the oven and cook for 30 to 35 minutes until set and slightly browned. Leave to cool a little before eating, lovely served warm or cold.
Asparagus & Mushroom Quiche with Garlic & Herb Cheese Asparagus & Mushroom Quiche with Garlic & Herb Cheese

Asparagus & Mushroom Quiche with Garlic & Herb Cheese

We love quiche and I made this one for the nurses at the local community hospital when I cooked for them this week. I made the recipe up as I went but it looked so good I decided to cook it again for our tea this evening, with a simple salad it is very indulgent and delicious, perfect for a rather chilly summers evening. It will definitely be making its way onto my summer recipe list 

favorite
print
like
Prep 20 minutes
Total 1 hour 15 minutes
Serves
US | Metric
Ingredients
  • 4 Large Eggs
  • 1 egg for egg washing
  • 150 ml Double Cream
  • 75 g Grated Strong Cheddar
  • 150 g Garlic & Herb Cream Cheese I used Boursin
  • 100 g Mushroom chopped small
  • 250 g British Asparagus
  • Salt & Pepper
  • 1 tsp Dried mixed herbs
  • 2 rolls of ready made pastry or 625g of home made shortcrust

You will need a 23 cm springform tin.


  1. Preheat oven 200℃/180℃fan/ Gas 6.
  2. To make the quiche line your springform tin with pastry to the top of the tin leaving a couple cm over the top if you can to allow for shrinkage.  
  3. Egg wash the entire pastry case this helps seal it 
  4. Then line the pastry with greaseproof paper (if using ready rolled pastry I use the greaseproof it comes in). Fill with baking beans and place in your preheated oven for 15 - 20 minutes until the base no longer has any waxy spots on it and is firm to touch.
  5. Remove baking beans and greaseproof paper.
  6. In a large bowl place the 4 eggs, double cream, cheddar and the cream cheese use a fork to mash together so there are no lumps of cream cheese.
  7. Chop the mushrooms and add to the mix.
  8. Cut the tough bit of stalk from the bottom of the asparagus and discard, then slice the stalks into rounds about 0.5 cm thick. Slice all the way up until you get to the asparagus tip. Add the chopped asparagus stalks to the egg mix and combine well with the mushroom.
  9. Pour into your pastry case then arrange the asparagus tips on the top 
  10. Sprinkle over some dried mixed herbs (optional) and some black pepper.
  11. Place in the oven and cook for 30 to 35 minutes until set and slightly browned. Leave to cool a little before eating, lovely served warm or cold.