Wine-cap Mushrooms and Asparagus Quiche

  • Preparation: 30 min
  • Cooking: 50 min
  • Portions: 4


    • 1 tbso oil or butter
    • 1 cup fresh wine-cap mushroom cleaned and diced
    • 1 cup of asparagus, cleaned, trimmed and diced
    • 1 small onion, chopped
    • 1/3 cups of pitted black olives
    • 1 cup of 35% cream
    • 4 eggs
    • 1 cup grated Gruyère cheese
    • shortcrust pastry roll
    • salt & pepper


  • Sweat onions and frymushrooms in oil or butter until water has evaporated (about 10 minutes).
  • Add asparagus to onions and mushrooms mix; Stirfry at medium for another 5 minutes; Remove from heat and let cool.
  • Beat together eggs and cream; Add  cheese and season to taste.
  • Roll out the shortcrust pastry, prick it with a fork and bake in the oven at 180°C for 10 to 15 minutes. Remove from oven.
  • Spread onion, mushroom, and asparagus mix in the bottom of dough; Distribute mix of eggs, cream and cheese evenly on this first layer; Spread olives on top.
  • Put the quiche in the oven and cook at 180°C for 40 to 50 minutes.