Bonjour! There is nothing better in French cuisine than a good quiche (ok maybe except buckwheat crepes, and chocolate souffle, and onion soup....ah, you get me, French food is just so good). I discovered Comté cheese earlier this year and I've been using it in everything (yep, even on pizza, yuuuum). It has this nutty, earthy flavour and fits perfectly in this mushroom & asparagus quiche! Recipe below (for Dutch recipe click here and watch me cook this on camera, no worries I tried to behave this time).
For the crust:
230 g flour
8 tbsp cold butter (in cubes)
1 egg yolk
15 champignons (sliced)
6 white asparagus, (sliced)
2 shallots (chopped)
250 ml cream (can be soy)
150 shredded Comté cheese
Nutmeg, salt & pepper
Preheat the oven to 220°C. Sift the flour into a large bowl, and add the butter and rub with your fingertips until the mixture resembles breadcrumbs. Add the egg yolk and mix with a until the dough just starts to come together. Put in a fresh foil and refrigerate for about 10 minutes.
Roll out the dough and put it in a lined pie shell. Put baking paper over it and fill in with rice or beans. Bake for 20 minutes. Remove paper and rice and set aside.
Put mushrooms, shallot and asparagus pieces in a lined baking tray. Season with salt and pepper. Bake 20 minutes at 220°C.
Mix eggs, cream in a bowl. Season with salt, pepper and nutmeg. Fill the quiche crust with Comté cheese, roasted vegetables and the egg mix. Finish with some extra Comté cheese and bake 30-40 minutes.