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Mushroom and asparagus quiche with sesame pastry

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

Ingredients 11
Servings 6
Time 40 minutes


  • 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


35 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

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