Alice Water's Inspired Summer Qiche

As a student in California, money was tight — but as a passionate home cook, there was one place I dreamed of visiting: Chez Panisse in Berkeley. Founded by the legendary Alice Waters, it was a culinary pilgrimage for anyone who loved good food. It was quite literally — and figuratively — on everyone’s map.

For two years, I couldn’t afford a meal there, so I made do with her cookbook, recreating the dishes and atmosphere in my little student kitchen. The first recipe I tried was the quiche. It was simple, affordable, and endlessly versatile. Once you’ve mastered the base, you can let your imagination run wild with flavour combinations.

I finally visited Chez Panisse in 2001, not long after graduating and landing my first proper job. That night, I ordered the quiche of the day: asparagus and oyster mushrooms — and I can still remember every bite. The custard-like filling was silky and rich, the crust impossibly crumbly. That dish stayed with me.

Here’s my take on it — baked to golden perfection in our CasaLatina Chamba gratin dish .

¡Buen provecho!

Preheat the oven to 180°C (fan).

Grill the asparagus: Toss the spears with a little olive oil and season generously. Grill on a hot pan or barbecue for 2–3 minutes per side until lightly charred.

Sauté the mushrooms and shallots: In a pan, heat the remaining olive oil with the butter. Gently cook the shallots until soft, then add the mushrooms. Sauté for a few minutes and season well.

Sauté the mushrooms and shallots: In a pan, heat the remaining olive oil with the butter. Gently cook the shallots until soft, then add the mushrooms. Sauté for a few minutes and season well.

Line the dish: Roll out the pastry to about 1cm thick. Line your Chamba gratin dish, pressing the dough gently into the edges with a small ball of pastry to ensure full contact for an even bake.

Assemble: Pour the custard mixture into the pastry case. Tap the dish lightly to release any air bubbles, then arrange the grilled asparagus and sautéed mushrooms on top.

Bake for 30–35 minutes , or until the quiche is puffed, golden, and just set with a gentle wobble in the centre.

Serve warm or at room temperature, ideally outdoors, with a simple salad and a glass of chilled white wine. It’s a little slice of California — with a CasaLatina soul.