Mushroom and asparagus quiche with sesame pastry

Recipe from: 1/1/2004 12:00:00 AM

Ingredients 11
Servings 1
Minutes 40 minutes


Serving Change
  • 270
    cake flour
  • 50
    toasted sesame seeds
  • 125
    butter, cut into cubes
  • 100
    asparagus spears
  • 20
    sunflower oil
  • 1
    onion, finely chopped
  • 200
    mixed mushrooms
  • 3
    eggs, lightly beaten
  • 100
    feta with peppers, crumbled
  • 100
    Gruyère or mature Cheddar, grated
  • 125


40 minutes
Sieve the flour and add the sesame seeds.
Rub in the butter and mix in about 125 ml cold water.
Knead lightly, cover with plastic wrap and place in the fridge.
Boil the asparagus in a little water for one minute.
Remove from the heat, drain and cover with cold water.
Drain and set aside.
Heat the oil and add the onion, and sauté for one minute.
Slice large mushrooms and leave small ones whole, add to the pan and fry for two minutes.
Transfer mixture to a bowl and add remaining ingredients and the asparagus.
Season to taste with salt and freshly ground black pepper and set aside to cool.
Roll out the dough on a lightly floured surface and line a 22 cm quiche tin or pie dish.
Prick base with a fork several times then pour in filling.
Bake in a preheated 200 °C oven for 20 to 25 minutes or until golden and set.
Serve warm or cold.

Read more on: bake  |  sauté publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.