Article: Alice Water's Inspired Summer Qiche

Alice Water's Inspired Summer Qiche

20 min
30 min
6 pers
Main
France
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!
Ingredients
10 asparagus spears, woody ends trimmed
12 oyster mushrooms, cleaned and sliced
2 shallots, sliced
3 tbsp butter
2 tbsp olive oil
Salt and freshly ground black pepper
5 large eggs
400ml double cream (or 300ml cream + 100ml whole milk for a lighter version)
A pinch of freshly grated nutmeg (optional)
1 recipe of pâte brisée (homemade or good-quality store-bought)
Directions
Step 1
Preheat the oven to 180°C (fan).
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
Bake for 30–35 minutes , or until the quiche is puffed, golden, and just set with a gentle wobble in the centre.
Buen provecho!
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.
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