Mushroom, Asparagus and Feta Quiche

I’ve been trying to include more vegetarian meals in my family’s diet and so I’m always on the look out for tasty, child friendly meals that I can cook for everyone.  It’s quite hard to find recipes that suit with two sometimes fussy children, one of which has an egg allergy.  To be fair, my younger daughter couldn’t eat this quiche and I had to make her a separate dinner but it was a hit with the rest of the family.


2 sheets of ready rolled puff pastry

2 table spoons of olive oil

1 medium onion, diced

5 large button mushrooms, sliced

1 bunch of asparagus, trimmed and cut into thirds

2 garlic cloves, diced

100g feta, diced

8 eggs

1/3 cup of cream

1/2 cup grated cheese

1/4 cup parsley, chopped

salt and pepper to taste

Heat oven to 180 degrees centigrade.  Grease a 20cm springform tin with butter and line with the two pastry sheets.

Heat the olive oil in a medium sized fry pan and cook the onions, garlic, asparagus and mushrooms for 5 minutes.  Cool.  Once the vegetable mixture is cooled slightly stir through the feta.

Whisk together the eggs, cream and grated cheese then season to taste.  Spread the vegetable and feta mix in the bottom of the prepared tin then pour over the egg and cheese mixture.  Sprinkle the chopped parsley over the top.

Cook in the oven for 30 minutes or until a skewer inserted near the middle comes out clean.  Stand for 10 minutes serving cutting.  Serve with a green salad and crusty bread on the side.

Preparation time: 15 minutes.  Cook time : 30 minutes

Serves 6


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