Phyllo Quiche with Asparagus, Mushrooms and Goat Cheese
Servings
8
servingsPrep time
15
minutesCooking time
40
minutesTotal time
55
minutesWhen I think of brunch, it often involves a dish with eggs… and this phyllo quiche is the kind of dish that makes your guests say “wow” – while being super simple to prepare. With its crispy crust, vegetables (hello spring!) and melting goat cheese… I’m pretty certain you’ll love it!
Ingredients
12-14 phyllo sheets, thawed
4 tbsp unsalted butter
1 tbsp Dijon mustard
2 tbsp olive oil
1 leek, cut into thin half-moons
1 bunch of asparagus, cut into ½ inch pieces
1 package (227g) cremini mushrooms, sliced
3 garlic cloves, minced
100g goat cheese, broken into pieces with fingers
6 eggs
¾ cup heavy cream (35%)
Chives for garnish (optional)
Instructions
- Generously brush a 9×13 inch rectangular baking dish with butter. Set aside.
- Preheat oven to 350F and place the rack in the middle.
- Fold each phyllo sheet somewhat like an accordion and arrange them in the baking dish one after another to completely cover the dish with the dough.
- In a small bowl, melt 3 tbsp of butter in the microwave for about 30 seconds. Incorporate 1 tbsp of Dijon mustard into the melted butter.
- Brush the phyllo dough with the butter and mustard mixture.
- Bake for 10-12 minutes.
- Meanwhile, cook the vegetables. In a pan over medium heat, warm 1 tbsp of olive oil. Sauté the sliced leek, asparagus pieces (1 bunch, cut into ½ inch pieces) and sliced mushrooms (1 package, 227g) for 3-4 minutes. Add 3 minced garlic cloves and cook for 1 minute. Salt.
- Spread the cooked vegetable mixture evenly on the phyllo dough, leaving about ½ inch at the edges for a crust effect. Note that you might have a bit too much filling… simply eat 2-3 bites of the mixture if needed ;).
- Distribute the goat cheese pieces (100g broken into pieces) on top.
- In a large bowl, whisk 6 eggs together. Incorporate ¾ cup of 35% cream and ½ tsp of salt. Pour the egg mixture evenly over the dough and vegetables.
- Bake for an additional 25-30 minutes, until the eggs are set and the crust is golden. Let it rest for a couple of minutes. Add freshly ground black pepper to taste.
- Garnish with chopped chives and slice into 8 portions.
Bonjour , si je reçois avec cette quiche , est ce que je peux préparer la veille et réchauffer? Est ce que ce sera aussi bon selon vous ?
Bonjour,
2 options s’offrent à vous :
1) Vous pouvez précuire la pâte et cuire les légumes à l’avance. Le jour même, il restera qu’à préparer le mélange d’oeufs à assembler et cuire au four.
2) Sinon, oui vous pouvez la réchauffer tout simplement. J’opterais davantage pour l’option 1, mais l’option 2 est tout à fait possible aussi 🙂