easy

Asparagus and Mushroom Quiche with Harissa

Complexity

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

Ingredients

  • 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

Preparation

  • 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

    Evenly arrange sliced potatoes in a cast-iron skillet or Dutch oven. Pat chicken dry and place breast-side up in the middle of the pan, over the potatoes.

  • Step 3

    Pour the lemon-garlic marinade over chicken and potatoes, making sure the chicken is fully coated. Add water and season with more salt. Roast for 30 minutes, then add olives. Roast another 15 to 20 minutes, or until chicken is golden-brown and fully cooked through. 

  • Step 4

    Remove from oven and set aside to cool for 10 minutes. Carve chicken and garnish with sliced lemon. Enjoy!

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