Ham, Asparagus, and Mushroom Quiche
Indulge in the harmonious blend of flavors with our Ham, Asparagus, and Mushroom Quiche recipe. Each creamy slice boasts savory ham, tender asparagus spears, and earthy mushrooms nestled in a flaky homemade shortcrust pastry. Perfect for brunch gatherings or a cozy dinner, this quiche is sure to become a new family favorite!On measuring: All recipes are developed and tested in metric grams. I have provided a conversion to US customary (based on this Baking Conversion and Measurement Chart) in the recipe but I strongly recommend using a digital scale for a more accurate result.
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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 stalks, 75g mushrooms, 48g (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 cheese, 100g 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) eggs, 100ml heavy cream/ double cream, salt & 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
Salt. Reduce or leave out salt if your add-ins and cheese are particularly salty.
Storage. Good for 2-3 days in the fridge.
Servings: 1 Quiche 24 x 3 cm / 9.5 x 1.2"
