Asparagus and Mushroom Quiche -This recipe offers a nutritious and flavourful main meal or light lunch option that highlights the seasonal freshness of asparagus in a wholesome, satisfying dish. This asparagus and mushroom quiche with a whole wheat pastry case offers a healthy and delicious main meal or light lunch option that beautifully showcases the seasonal bounty of fresh asparagus in a nutritious and flavourful dish. The combination of tender-crisp asparagus, earthy mushrooms, and savoury cheeses creates a delightful culinary experience that celebrates the vibrant flavours of spring.

Ingredients:

Wholewheat Pastry Case:

- 155g whole wheat flour

- 1/2 teaspoon salt

- 115g unsalted butter, chilled and cut into small cubes 

- 45-60ml ice water

Quiche Filling: Ingredients:

- 450g fresh asparagus, trimmed and cut into 2.5cm pieces

- 115g button mushrooms, sliced

- 1 small onion, finely chopped

- 3 cloves garlic, minced - 4 large eggs

- 240ml milk (or unsweetened almond milk for a dairy-free option)

- 60g shredded Gruyère cheese (or Swiss cheese)

- 25g grated Parmesan cheese

- 15ml olive oil

- 1 teaspoon dried thyme

- Salt and black pepper to taste

Whole Wheat Pastry Case Instructions:

1. In a large mixing bowl, whisk together the whole wheat flour and salt.

2. Add the chilled cubes of butter to the flour mixture. Use a pastry cutter or fork to cut the butter into the flour until the mixture resembles coarse crumbs.

3. Gradually add the ice water, 1 tablespoon at a time, mixing with a fork until the dough begins to come together.

4. Gather the dough into a ball, flatten it slightly into a disc, wrap it in cling film, and refrigerate for at least 30 minutes.

5. Preheat the oven to 190°C.

Quiche Filling and Assembly Instructions:

1. Roll out the chilled pastry on a lightly floured surface to fit a 23cm pie dish. Press the pastry into the pie dish, trimming any excess overhang and crimping the edges.

2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 2-3 minutes until softened.

3. Add the minced garlic and sliced mushrooms to the skillet. Cook for an additional 5-7 minutes until the mushrooms are golden and any excess liquid has evaporated.

4. Add the asparagus pieces to the skillet and cook for 3-4 minutes until they are tender-crisp. Season with salt, black pepper, and dried thyme. Remove from heat and let the mixture cool slightly.

5. In a mixing bowl, whisk together the eggs and milk. Stir in the shredded Gruyère cheese and grated Parmesan.

6. Spread the asparagus and mushroom mixture evenly over the bottom of the prepared pastry case.

7. Carefully pour the egg and cheese mixture over the vegetables in the pastry case.

8. Place the quiche in the preheated oven and bake for 30-35 minutes, or until the top is golden and the filling is set.

9. Allow the quiche to cool for a few minutes before slicing and serving.

10. Serve the asparagus and mushroom quiche warm or at room temperature,