Quiche with asparagus and mushrooms
4 servings
60 minutes
Quiche with asparagus and mushrooms is an exquisite representative of European cuisine, combining the tenderness of puff pastry, the creamy texture of sour cream, and the aromatic richness of mushrooms. This pie is inspired by traditional French quiche but features a light spring accent, making it perfect for cozy home dinners as well as festive receptions. Asparagus, with its fresh and slightly nutty flavor, beautifully complements the softness of champignons and the sharpness of cheddar, creating a harmony of textures and flavor nuances. Lemon zest adds a light citrus note that refreshes the overall perception of the dish. Quiche is served hot or warm, often with herbs or a light salad. Its airy pastry contrasts with the juicy filling, making each forkful a true gastronomic delight.
1
Take out the puff pastry to thaw. In the meantime, clean the mushrooms and cut the asparagus stems into 3 parts. Sauté the mushrooms in butter, then add the asparagus and cook for about 15 minutes. Season with salt and pepper to taste.
- Unyeasted puff pastry: 500 g
- Button mushrooms: 9 pieces
- Green asparagus: 200 g
- Salt: to taste
- Ground black pepper: to taste
2
Mix sour cream, grated cheese, lemon zest, asparagus, and mushrooms in a bowl.
- Sour cream 20% fat: 250 g
- Cheddar cheese: 200 g
- Lemon zest: 0.5 teaspoon
- Green asparagus: 200 g
- Button mushrooms: 9 pieces
3
Roll each layer of dough into rectangles about 20x30 cm and cut in half.
4
Spread the filling on the 4 rectangles of dough, leaving 1 cm on the edges. Bake in the oven for 40 minutes at 180 degrees.
