Dairy-free white asparagus and mushroom quiche
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Dairy-free white asparagus and mushroom quiche

Looking for a vegetarian and dairy-free awesome recipe? Look no further, dairy-free white asparagus and mushroom quiche would be your perfect recipe!

1 hours 5 minutes
4 persons
Dairy-free white asparagus and mushroom quiche ingredients

Recipe dairy-free white asparagus and mushroom quiche

Ingredients

4 persons
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Vรฉronique Pouw

Made by Vรฉronique

Published at 2016-05-04, this recipe is for 4 persons persons and takes 1 hours 5 minutes.

Updated at: 2024-07-31

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Preparation time
30 minutes
Time cooking
35 minutes
Total time
1 hours 5 minutes

Preparation โ€“ 30 minutes

Make sure the clarified butter comes straight from the fridge, it has to be quite cold. Combine spelt flour, clarified butter, a pinch of salt and 1 egg until you've reached a dough ball.

You can knead it by hand, or use a stand mixer. Wrap the dough ball with cling film and refrigerate for half an hour. Meanwhile, peel the white asparagus. Use your finger to feel if you didnโ€™t miss any little piece, cause the peel will be very stringy.

Chop about 2 cm of the bottom and place the asparagus in the asparagus pan and cover with cold water.  donโ€™t let it come to a boil, they are done when you can slightly bend them.

Remove them from the water and slice them into pieces so they will fit the bottom of the springform. Pre-heat the oven to 190 degrees celsius or 375 degrees fahrenheit.

Cut the mushrooms into slices and cook them in a medium-sized skillet with a little bit of olive oil until they become nicely coloured. Season the mushrooms with pepper and salt.

Coat the springform with clarified butter and roll out the dough using a rolling pin. Place the dough into the springform and place a small layer of breadcrumbs on the bottom to prevent the crust from becoming mushy.  

Dairy-free white asparagus and mushroom quiche
Dairy-free white asparagus and mushroom quiche

Baking the white asparagus and mushroom quiche โ€“ 35 minutes

Divide the white asparagus pieces over the bottom. Then divide the cooked mushrooms. Mix 2 eggs, rice milk and cornstarch. Season the egg mixture with pepper and salt and pour over the asparagus and mushrooms.

Bake the quiche in the oven for about 30 - 35 minutes, or until beautifully golden brown. Divide the almond shavings over the quiche and enjoy!

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