The Quiche I Make When I Want Something That Feels Fancy
This ham, asparagus, and mushroom quiche is one of those recipes that makes people think you worked harder than you did.
I first started making versions of this when I wanted something that felt a little special for brunch but didn’t require standing at the stove flipping pancakes while everyone else was already eating.
And honestly? Quiche is wildly underrated.
You get a buttery flaky crust, creamy custard filling, salty ham, earthy mushrooms, and little pops of fresh asparagus all in one slice.
The move here is simple:
- Sauté the mushrooms first
- Cook the asparagus just enough
- Layer the fillings evenly
- Bake until the center has the slightest wobble
And if you happen to eat a cold slice straight from the fridge the next morning… I support that decision.
Ingredients
Quiche Crust
- 1 homemade shortcrust pastry or store-bought pie shell (all-butter pie dough)
Filling
- 75g asparagus stalks chopped into 1/2 inch pieces
- 75g mushrooms chopped into 1/2 inch pieces
- 48g (2 tbsps) butter salted or unsalted
- 250g shredded cheese I used cheddar but you can also use monterey jack or Swiss Cheese
- 100g cubed ham chopped into about 1/2-inch cubes
- 100g (2 large) eggs weight is without shell
- salt & pepper to taste see notes
- 100ml heavy cream/ double cream
Instructions
Quiche Crust (Shortcrust Pastry)
- Homemade Quiche Crust/ Shortcrust Pastry or store-bought. Prepare and bake the crust as per recipe instructions.Leave the crust to cool while you make the filling.1 homemade shortcrust pastry or store-bought pie shell
Filling
- Preheat oven to 350°F/ (177°C) (no fan). Measure, prep, and slice the necessary ingredients.
- Lightly grease a medium pan with butter. Add the asparagus and mushrooms and cook over medium heat for a few minutes until the asparagus stalks have softened and the mushrooms have cooked slightly.75g asparagus stalks75g mushrooms48g (2 tbsps) butter
- Sprinkle the ham and half of the cheese onto the base of the quiche crust. Then add the asparagus and mushrooms on top.250g shredded cheese100g cubed ham
- In a separate bowl, whisk together the heavy cream, eggs, salt, and pepper together until combined. Pour into the quiche crust, making sure the whole surface is covered. Then sprinkle over the rest of the cheese. Optional: Add the top of asparagus stalks for decoration.100g (2 large) eggs100ml heavy cream/ double creamsalt & pepper to taste
- Bake the quiche for 32-35 minutes or until the center is just about set and the pastry has browned a little.
- Let it cool for 15 minutes before slicing and serving. Can be eaten warm or at room temperature. Best served with salad on the side!
Notes
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