Asparagus and Mushroom Crust-free Quiche

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I got the idea to put mushrooms and asparagus together in a quiche from a friend / dad of two cute twins (miniature versions of him and his lovely wife). I ran into him at the supermarket when I was looking for ideas to make a healthy quiche and he told me about his mum’s quiche. She would 1st cook the mushrooms in white wine and butter (yum!) and I don’t really remember the rest, but I think the base was quite similar to my recipe. Anyway, I didn’t have wine in mine, but it was good nonetheless.

Ingredients:

  • A good bunch of asparagus, about 250g
  • Organic white cup mushrooms 250g
  • Creme fraiche, 200ml
  • Eggs, 4
  • Shallot, 1 small
  • Nutmeg, half a tsp
  • Parmesan cheese, 2 to 3 tbsp
  • Grated cheddar cheese, 3 to 4 tbsp
  • Pepper to taste. No need for salt because cheese is naturally quite salty
  • A little bit of butter

How to make it:

  1. Preheat the oven to 180-200 degrees.
  2. Slice the mushrooms and shallot.
  3. Cook the mushrooms and shallot in a frying pan with butter and pepper.
  4. In a big bowl, mix the eggs and creme fraiche together. Then add the cheese, some pepper and nutmeg. Give it a good stir.
  5. Pour into quiche dish and add the veg.

It should look like this:

Quiche before cooking

Quiche before cooking

The mushrooms and asparagus do not need to be cooked thoroughly as they are going to cook in the oven for half an hour.

6.  If you love cheese as much as I do, add a bit of cheese on top:

Ready to be cooked now!

Ready to be cooked now!

7.  Cook in the oven for about 30 minutes. It is important that it is cooked enough because there is no crust. If it is a bit runny it won’t hold together.

You can serve it with a green salad and French dressing.

And best of all, you can freeze slices for another day. Convenient to take with you for lunch and reheat at the office or eat cold. Both are good.

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