Asparagus and Mushroom Quiche

The perfect family friendly dish.  I say this now that my daughter thinks that asparagus is the most delicious vegetable ever!  Well, my husband and I both happen to agree and often reminisce about the joys of the English asparagus season.

This recipe is a time saver version, as it uses Ready to cook filo pastry instead of shortcrust which of course needs blind baking.

Asparagus and Mushroom Quiche
Serves 6

6 sheets of filo pastry, halved
1 bunch of asparagus spears
Butter
2 handfuls of button mushrooms, quartered
4oz strong cheddar, grated
5 eggs
250ml cream
Splash of milk
1 heaped tsp Dijon mustard
Salt and pepper

Line an 8″ tin or pie dish with the sheets of filo pastry, ensuring that the base and edges are all covered evenly.  Trim the overhanging layers to tidy the edge up a bit.  

Pre heat the oven to 180c or 350f.

Snap the end of the asparagus spears and then separate 8 spears from the bunch.  Cut the remaining spears into one inch long pieces.  In a frying pan, dry fry the asparagus pieces until they start to get some colour, then remove them from the pan.

Add a couple of tbsp of butter to the frying pan and then fry the mushrooms until golden.  Tip both the mushrooms and asparagus pieces into the filo base, keeping the 8 whole spears to one side.  Cover in grated cheddar.  Believe it or not, but buying strong white cheddar here is sometimes tricky, so we make do with the marbled orange variety occasionally.

  

Whisk together the eggs, cream, milk, mustard, a pinch of salt and a good amount of pepper in a bowl and then gently pour the mixture over the top of the cheese.  Use the set aside asparagus spears to decorate the top and then pop in the oven for 30mins.  After this time, remove from the oven and allow to rest for 10 minutes before serving. 

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