Asparagus Quiche with Mushrooms & Sun-dried Tomatoes

If there’s anything in recent months that can be described as “short and sweet,” it’s the UK asparagus season. My creative juices have been draining away as design projects drag out, overcast weeks seem to extend themselves even as the promise of a sunny holiday draws slowly nearer, and most strangers I encounter are better categorised as “tall and indifferent.” In the midst of all this, though, there is glorious asparagus, shooting itself gallantly through the topsoil and into the produce bags of many an eager Brit; it’s like the gold standard of vegetables here. Since the season is so brief and the freshness/flavour begin to deteriorate as soon as they’re harvested, a bundle of asparagus can set you back a bit more than expected… but I’d happily skip a few mornings’ cup of coffee in penance.

Asparagus for Asparagus Quiche

Their tender Spring flavour is complemented so well by umami mushrooms and the assertiveness of sun-dried tomatoes. I’ve used the dried shiitake mushrooms that are a staple in any Asian pantry, but I imagine a handful of fresh mushrooms would be just as good—perhaps better. Don’t skimp on the cracked black pepper, either!

Asparagus for Asparagus Quiche

Blanching the asparagus is mostly to ensure that they cook fully during the baking process, but it’s not necessary if you can’t be bothered or prefer bit of residual crispness. Learn about the other benefits of blanching here in my previous post.

Filling for Asparagus Quiche

Quiche is now widely associated with French cuisine, but actually originated in Germany in the form of an egg custard pie called kuchen. “Kuchen,” which means cake in German, evolved into “küche” in the Lorraine Franconian dialect spoken along the French/German border, eventually becoming the more recognisable word “kische.” This region is the same birthplace of the ever-popular Quiche Lorraine, which incorporated smoked bacon and later, cheese. Now there are countless adaptations and variations, all with a custardy base filling consisting of eggs and milk or cream.

Fillings for Asparagus Quiche

The crust on a modern quiche is often buttery shortcrust pastry, but I decided to lean more towards the French tradition of using bread dough as a base; although this crust isn’t yeasted, it’s hearty and lacks excessive richness, allowing for maximum consumption capacity. I like my crusts more than the average foodie, so I’ve used 1 cup of flour (adjusting the liquid as needed) instead of the ¾ stated below… but if the ratio of crust:filling in these photos still freaks you out, don’t hesitate to roll it thinner or bake it in a deeper pan.

Asparagus Quiche

Asparagus Quiche with Mushrooms & Sun-dried Tomatoes
(serves 4-6)

  • 3 eggs, beaten
  • 120ml (½ cup) oat milk
  • 50g Parmigiano-Reggiano, freshly grated
  • 1 t sea salt
  • ½ t black pepper, freshly milled
  • 40g dried shiitake mushrooms, soaked and chopped (or fresh)
  • 3 sun-dried tomatoes, soaked and chopped
  • 6 stalks asparagus, lower stalks chopped
  • pinch of crushed red chill flakes (optional)
  • ¾ cup white whole wheat flour
  • 2 T sesame seeds, toasted
  • ½ t baking powder
  • ¾ t sea salt
  • ½ t black pepper, freshly milled
  • 120ml (¼ cup) oat milk
  • 60ml (¼ cup) light sesame / olive oil

Preheat oven to 180ºC/350ºF. Toast sesame seeds for 5 minutes on a baking sheet.
Combine seeds with dry crust ingredients, then whisk in the milk and oil. You may need more or less than ¼ cup of milk, but start with a few tablespoons and add more until the dough takes form. Roll out and press into an oiled tart pan.
Prick the base with a fork and blind bake using pie weights or dry beans for about 20 minutes while preparing the filling.
After halving the asparagus spears and chopping up the bottom stalks (the photos of the finished quiche might make this clearer), blanch them all in boiling water for 3 minutes before shocking them in cold water to ensure tenderness after baking.
Combine all the ingredients for the filling and pour into the half-baked crust, reserving the asparagus spear tops and a few sun-dried tomato strips to arrange as decoration before popping into the oven.
Bake for 20 minutes or until the centre is firm. Sprinkle with another pinch of chill flakes and a grating of black pepper before serving.

Asparagus Quiche

Asparagus Quiche

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33 Responses to Asparagus Quiche with Mushrooms & Sun-dried Tomatoes

  1. Love quiche with asparagus and tomatoes. Plus, there is no fear of eating more of this.

  2. Nice flavour combo for a spring quiche!

  3. Just had a great quiche for breakfast with asparagus in it. Got snuck into our refrigerator and forgotten about during our Memorial Day cookout, which worked out for me! Love the sun-dried tomatoes in this one.

    • wandercrush says:

      Nice one! Refrigerator surprises are amongst the best kind—and I love that quiche is one of those things that don’t get any less tasty after sitting in the fridge overnight.

  4. I love asparagus quiche, yours looks so delicious!

  5. What a gorgeous quiche made from fresh ingredients, Irina!

  6. Your quiche looks delicious and I love your photography. Especially the photo of the asparagus spears. Gorgeous!

  7. So pleased to have discovered your gorgeous blog. That first photo of asparagus is absolutely beautiful.

  8. What a delicious looking quiche. I love the way you put it together with each slice receiving a nice spear of asparagus, along with the yummy asparagus baked into the egg!

  9. Sissi says:

    It’s such a pleasure to learn you are also a big asparagus lover! I lust have made dozens of asparagus meals this year, but not yet an asparagus tart or quiche! Thank you for reminding me!
    Actually, purists from Lorraine region call “quiche” only “quiche lorraine”, the rest being for them simply tarts. According to them quiche lorraine should never include cheese, otherwise it shouldn’t be called “lorraine”. I love tweaking recipes, making fusion food, etc. but I always find it charming and laudable to see that some people stick so much to their traditions and to learn the original recipes. In my opinion the traditional quiche lorraine tastes better without cheese anyway (maybe because it’s already very heavy and rich…), so the Lorraine purists are right to insist ;-)

    • wandercrush says:

      Oooh thanks for the informative comment, Sissi! I always research my posts if I’m writing about a country I’ve never eaten in before, but it’s so much more interesting to learn from someone who knows about it first-hand. I knew that the cheese was only a much later addition, but I had no idea that quiche lorraine purists still excluded it on principle. Quiche lorraine is definitely rich enough without the cheese… but with this much lighter quiche recipe, it definitely adds some indulgence :)

  10. Absolutely beautiful springtime quiche. Love the flavour combination, especially the use of Shiitake mushrooms. Thanks for sharing!


  11. Love how you arranged the ingredients – this may be the prettiest quiche I have ever seen!

    • wandercrush says:

      Thank you—what a flattering comment! One of the many benefits of starting this blog has been making an extra effort to ensure pretty meals ;)

  12. Klara Molnar says:

    Dear Irina!
    Thank you for sharing your beautifull blog! That’s very nice! We are on the right track to turn our blog into a bilingual website in few weeks – and the other language will be English. So you will have it a little easier to folow! I have promised it last summer to most of you, so it will happen…;)
    Thank you again!!

    • wandercrush says:

      Klara, I’m so happy to have heard back from you! I can’t wait to tell the rest of the camp members—surely they will be envious ;)
      I’m even happier to hear about your upcoming bilingual posts. I’ve been making use of Google Translator, but of course that’s not without faults. I’m really looking forward to it and will alert the others!

  13. Joanne says:

    I never feel like I have enough time with asparagus either! The season is just too short. What a fabulous quiche you’ve made with it though!

    • wandercrush says:

      Thanks Joanne! I suppose that’s part of its appeal, though—hahah, it’s one of those hard-to-get veggies that we all dote on for the month that they’re here.

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  15. Delicious combo of flavors in a quiche!

  16. This sounds just amazing, and I love the presentation of it, too. Mediterranean flavors are my favorite, I could put sun dried tomatoes in everything, they just have such a wonderfully sweet yet simultaneously tangy flavor to them. Must taste perfect in this dish! :)

    • wandercrush says:

      Thanks Eva! Agreed about the sun-dried tomatoes…I’m often too heavy-handed with them but I just can’t resist. I had a bad habit of eating bowls of them plain when I was younger (okay so I wasn’t even that young…) and got stomach aches from all the acidity, haha! Worth it.

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