Asparagus and Morel Quiche
Inspired by a recipe Laurie found on www.Sunset.com. Adapt it to any of your fresh mushroom finds, whether they consist of succulent king oysters discovered at the farmers’ market or delicate chanterelles gathered in the woods.
- 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.
Learn more about Morel Mushrooms here.