Monday, 4 November 2013

Mushroom and Asparagus Quiche with Sesame Pastry

My mom brought a feta, mushroom and asparagus quiche recipe with her which she loves to make.
The funny thing is that she found it in a magazine about 10 years ago and she still has the page with the original recipe... impressive right?

Well we made it for dinner and it was lovely.
I especially love the sesame seeds in the crust.
My mouth is watering just thinking about it.
I guess I'll be making this quiche again very soon...

Here is a copy of the recipe from the January 2004 Woman's Value magazine:

Serves: 6
Preparation time: 40 minutes
Cooking time: 35 minutes
Oven temperature: 200 C

270g cake flour
50ml toasted sesame seeds
125g butter, cut into cubes
125ml cold water
100g asparagus spears
20ml sunflower oil
1 onion, finely chopped
200g mixed mushrooms
3 eggs, lightly beaten
100g feta, crumbled
100g Gruyere (or mature Cheddar), grated
125ml milk

1. Sieve the flour. Add the sesame seeds. Rub in the butter and mix in about 125ml cold water. Knead lightly, cover with plastic wrap and place in fridge.
2. Boil the asparagus in a little water for one minute. remove from heat, drain and cover with cold water. Drain and set aside.
3. Heat the oil and add the onion. Saute for one minute. Slice larger mushrooms and leave small ones whole. Add to the pan and fry for two minutes.
4. Set aside to cool. Mix eggs and milk. Season to taste.
5. Roll out the dough on a lightly floured surface and line a 22cm quiche tine or pie dish. Prick base with a fork several times then add the cooled ingredients and the cheeses. Pour the rest of the mixture on top. Bake in a preheated oven for 20 - 25 minutes or until golden and set.
Serve warm or cold.

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