Asparagus and Morel Quiche
- 1½ cups whole-wheat pastry flour or all-purpose flour
- 10 tablespoon cold butter, cut into chunks
- 4 large eggs
- 10 to 12 fresh morels, or other special mushrooms, brushed clean, trimmed, and cut attractively
- 1 cup slender asparagus, or other seasonal garden treat, cut in 2-inch pieces
- 1½ cups half-and-half
- ¾ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 cup shredded gruyere cheese
- 1 green onion, finely chopped
- In a food processor, whirl flour and butter until mixture looks like cornmeal. Add 1 egg and mix just until dough holds together. Press evenly over bottom and 1¼ inch up the sides of a 9-inch springform pan; chill.
- Preheat oven to 375 degrees.
- Blanch asparagus in a saucepan of boiling water until barely tender-crisp, about 45 seconds. Drain, transfer to a bowl of ice water, drain again, and pat dry.
- In a bowl, whisk remaining 3 eggs to blend. Whisk in half-and-half, salt, and pepper. Sprinkle gruyere and green onion in prepared crust, then arrange asparagus and morels on top. Pour egg mixture slowly over vegetables.
- Bake quiche on bottom rack until filling no longer jiggles when gently shaken, 40 to 45 minutes. Let cool in pan on a rack at least 30 minutes. Loosen quiche from pan rim with a knife, remove rim, and slice. Serve warm or at room temperature.