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Here’s a beautiful recipe for Mushroom Asparagus Quiche – creamy, savory, and perfect for breakfast, brunch, or even a light dinner. 🥧✨
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🌿 Mushroom Asparagus Quiche Recipe
Ingredients:
• 1 ready-made pie crust (or homemade, 23cm / 9-inch)
• 200 g mushrooms (button or cremini), sliced
• 200 g asparagus, trimmed & cut into 2–3 cm pieces
• 1 small onion, finely chopped
• 2 tbsp olive oil or butter
• 3 large eggs
• 200 ml heavy cream (or half cream + half milk)
• 120 g grated cheese (Gruyère, Swiss, or cheddar)
• 1 garlic clove, minced
• 1 tsp Dijon mustard (optional, for depth)
• Salt & black pepper to taste
• A pinch of nutmeg (optional)
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Instructions:
1. Prepare crust
• Preheat oven to 180°C (350°F).
• Place pie crust in a tart pan, prick with a fork, and pre-bake for 10 minutes (blind bake with parchment + beans if needed).
2. Cook vegetables
• In a skillet, heat olive oil or butter.
• Sauté onions until soft, then add garlic.
• Add mushrooms, cook until golden and moisture evaporates.
• Toss in asparagus and cook for 2 minutes (keep it slightly crisp).
• Season with salt & pepper.
3. Make custard filling
• In a bowl, whisk eggs, cream, Dijon mustard, cheese, nutmeg, salt & pepper.
4. Assemble quiche
• Spread mushroom-asparagus mixture evenly in the pie crust.
• Pour custard filling over.
• Sprinkle extra cheese on top (optional).
5. Bake
• Bake at 180°C (350°F) for 35–40 minutes, until golden and set (slightly wobbly in center is fine).
6. Cool & serve
• Let quiche rest 10 minutes before slicing.
• Serve warm or at room temperature with a fresh salad.
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✨ Would you like me to also create:
• A step-by-step image guide of this recipe,
• Or just a final plated quiche picture
📍 Location:
Chuẩn bị
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