Mushroom Quiche with Asparagus

Prepare the tart base:

Line an 18 cm tart case with the tart dough and bake at 190°C until golden brown.

Cook the mushrooms:

Slice the mushrooms into bite-sized pieces. Heat a pan on high and sauté the mushrooms until golden and cooked through. Set aside to cool.

Prepare the liquid mix:

Whisk together the eggs, milk, and cream. Season with salt.

Assemble the quiche:

Cut the asparagus and sun-dried tomatoes into smaller pieces. Place them in the tart shell along with the mushrooms. Pour over the liquid mix.

Bake:

Bake at 195°C for 20 minutes or until the filling is set. Remove from the oven and allow it to cool near a window.

Serve:

Once cooled, cut the quiche into 4 large triangular pieces. Serve with mixed rocket, Parmesan, sun-dried tomatoes, and chopped raw asparagus.

Enjoy!