Log in o Sign up and enjoy ThermoRecetas

Ham, asparagus and mushroom quiche

Starters45 minutes6 people300 calories
1/52/53/54/55/5 (21 votes)
Loading ...

By Irene Arcas

Do you usually make quiches? Although the most famous is Quiche with bacon (quiche lorraine), there are infinite variations and it is perfect when we have guests at home or, why not, spend a little piece that has been left behind in the fridge. In this case, we are going to prepare it ham, asparagus and mushrooms. Delicious, you will see it !!

We are going to use puff pastry already prepared, to facilitate our task, these days we must not go crazy in the kitchen that we still have many Christmas feasts !! You can freeze it already cut into portions, and so you will have a great resource for a dinner!

Ham, asparagus and mushroom quiche

Print recipe
Save recipe
ClosePlease login

No account yet? Sign up

A perfect option for a dinner with friends: ham quiche with asparagus and mushrooms. It is also perfect for freezing.

  • Irene Arcas
  • Recipe type: incoming
  • Calories: 300
  • Rations: 6
  • Cooking time:
  • Total time:

Ingredients

  • 1 round chilled puff pastry sheet
  • 50 g of ham in cubes
  • 3 green asparagus sliced
  • 50 g of sliced ​​mushrooms
  • 100 g of cream for cooking
  • 2 eggs
  • 50 g oil
  • Salt and pepper

Preparation

  1. Preheat the oven to 180º.

  2. Place the puff pastry sheet in a mold with its baking paper and prick the surface with a fork. Bake for 10 minutes. After time, withdraw and reserve.

  3. While the base is baking we can prepare the filling. We put the oil and asparagus in the thermomix glass. We cook for 8 minutes, 120º, speed 1.

  4. We add the mushrooms and the ham now and program 5 minutes, 120º, speed 1.

  5. Remove and reserve.

  6. Without washing the glass, we put the eggs and cream. Season and beat 15 seconds, speed 4. Add the mixture to the reserved vegetables and mix well.

  7. Pour the filling on top of the puff pastry sheet that we had baked and cook for 25-30 minutes. Or until, when you pierce the quiche, the stick comes out clean. It should be curdled but juicy on the inside and with a golden hue on the surface.

  8. Once cooked, let it cool on a rack so that it does not get wet. Then, once cool, carefully unmold and cut into portions.


Discover other recipes of: From 1 year to 3 years

Leave a Comment

Your email address will not be published. Required fields are marked with *

*

*

  1. Responsible for the data: Miguel Ángel Gatón
  2. Purpose of the data: Control SPAM, comment management.
  3. Legitimation: Your consent
  4. Communication of the data: The data will not be communicated to third parties except by legal obligation.
  5. Data storage: Database hosted by Occentus Networks (EU)
  6. Rights: At any time you can limit, recover and delete your information.

  1.   V Cordulo Garcia Espinosa said
    ago 6 years

    It has to be great

    Reply to V Cordulo Garcia Espinosa