Free shipping on orders over $75


Asparagus and Mushroom Quiche with Harissa


Fill 3 Copy 7 Created with Sketch.
Fill 3 Copy 7 Created with Sketch.
Fill 3 Copy 7 Created with Sketch.
Asparagus and Mushroom Quiche with Harissa Make it


  • ¼

    cup Mina extra virgin olive oil

  • 8

    ounces asparagus, trimmed and cut into 2-inch pieces

  • 8

    ounces mushrooms, sliced

  • 1

    small onion, diced

  • 4

    large eggs

  • ½

    cup heavy cream

  • ¼

    cup Mina harissa

  • 2

    tablespoons fresh flat-leaf parsley, finely chopped

  • 1

    sheet puff pastry (14 ounces), thawed overnight if frozen

  • Salt and pepper, to taste


  • Step 1

    Preheat oven to 375 degrees. In a skillet, heat olive oil and sauté asparagus, mushrooms, and onion for 5 minutes or until asparagus is crisp-tender. Set aside.  

  • Step 2

    In a large bowl, whisk eggs, heavy cream, harissa, and salt and pepper. Add sautéed vegetables and parsley; gently mix.

  • Step 3

    On a lightly floured surface, roll out puff pastry to about 18-inch thick, then transfer to a pie pan. Gently press down on the bottom edges, trim excess dough, and crimp the edges with your fingers. With a fork, prick the puff pastry all over inside the border to prevent puffing in the center.

  • Step 4

    Pour the asparagus-mushroom-egg mixture into the pastry shell, spreading evenly. Bake until knife inserted in the middle comes out clean, about 30 minutes. Let cool and serve. Enjoy!

Something went wrong, please contact us!

You are 75 away from free shipping.

You are qualified for free shipping