Mushroom, asparagus and salmon quiche

2015-06-14 17.22.00 

pastry case

  • 200g plain flour
  • 80g unsalted butter
  • 1 large egg
  • 1 tbsp cold water
  1. Cut butter into cubes (approx 2x2x2cm)
  2. Sift flour onto the butter
  3. Rub the ingredients with finger tips until it resembles breadcrumb consistency
  4. Add 1 egg and water
  5. Use your hands to bring the ingredients together to form a smooth dough
  6. P.S. try not to over work the dough, the more you work it, the more rubbery it becomes
  7. Roll out the dough to about 2-3mm thick on a lightly floured surface or between two layers of cling film
  8. Place the rolled out dough into a 23cm fluted tart tin
  9. Prick several holes at the bottom of the pastry case with a fork
  10. Cool the base in the fridge for about 30 minutes
  11. Pre-heat oven to 200°C (392°F) or 180°C (356°F)
  12. Blind bake the pastry case with baking parchment paper and baking beans on top for 10 minutes
  13. Take the pastry case out and trim off the edges for a nicer finish
  14. Continue baking for another 10 minutes
  15. Remove baking beans and baking parchment and bake for another 5 minutes or until the case is dry and golden
  16. Set the baked case aside and prepare the filling


  • 300g large closed cup white mushroom
  • 120g hiitake mushroom
  • 200g salmon fillet
  • 100g asparagus
  • 1 tsp dried parsley
  • 2 large eggs
  • 280ml double cream
  • 150g gruyere cheese (grated)
  • pinch of salt
  1. Boil asparagus for 3 minutes and set it aside to cool
  2. Wash and cut all the mushrooms into 3 slices
  3. Stir fry mushrooms over high heat until there is no liquid in the pan
  4. Cut the salmon fillet into desired sizes (I recommend not to small)
  5. Sear the surface of the salmon quickly in a frying pan without oil
  6. Beat eggs, cream and cheese together
  7. Add salt and parsley to the cream cheese mix
  8. Layer the mushrooms and salmon over the base of the pastry case
  9. Arrange the asparagus on the top
  10. Pour the wet filling into the pastry case at bake 200°C (392°F) or 180°C (356°F) for 25-30 minutes

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