6-8 servings
Tip: If you’re not into making pie crust, keep things simple and purchase one. Another option is to make the quiche without crust. It would be equally delicious. I had 2 small bundles of dough scraps in the freezer from a previous pie bake, so decided to patch them together for this quiche. The crust shrunk A LOT but hey, we ate it anyway and it was tasty. Sometimes I lower my standards (slightly). 😉
Ingredients
8 large eggs
1 cup whole milk
1 cup heavy cream
1 tsp sea salt
¼ tsp freshly ground pepper
½ tsp dried thyme
4 oz fresh baby bella mushrooms
3-4 scallions
3 Tbsp unsalted butter
1 cup fresh baby spinach, packed lightly
8 spears of asparagus
1 1/2 cups grated cheese (any combo of gruyere, Swiss, cheddar or provolone with asiago or Parmesan)
Pie crust (homemade or purchased) to fit 10-inch round quiche dish about 2-inches deep (or baking dish with equivalent volume)
Prep
Ease the rolled-out crust into quiche dish, forming a simple fluted edge. Set in fridge or freezer while preparing additional ingredients.
Wash and dry all produce.
Trim bottoms of asparagus stalks so spears are equal length that will fit in the quiche pan (see photo for suggested pattern). Blanch asparagus or cook minimally in microwave to crisp tender.
Chop mushrooms in bite-size chunks.
Dice scallions, including most of green tops.
Roughly chop spinach.
Whisk eggs in large bowl with milk, cream, salt, pepper and thyme.
Directions
Preheat the oven to 425 degrees F.
Sauté mushrooms and scallions in butter until just tender. Let cool slightly.
Scatter spinach and 1 cup grated cheese in chilled crust. Top with mushroom mixture. Position asparagus in a decorative pattern on top. Carefully pour the egg mixture on top. Sprinkle remaining ½ cup grated cheese on top.
Bake for 10 minutes at 425; reduce temperature to 375 and continue to bake for 35-45 minutes or until quiche is set. There should be no loose custard in the center and a knife inserted halfway between crust edge and center of dish should come out clean.
Remove from oven and set on cooling rack for at least 10 minutes before cutting. Cut into 6 or 8 wedges. Serve warm or at room temperature.
My Kitchen Calls 