Mushroom and Asparagus Quiche
Yield: 8-10 Servings
1 Refrigerator Pie Crust or Puff Pastry
1/2 Lb. Fresh Asparagus
1/2 Lb. Fresh Cremini Mushrooms, Sliced
1 Tablespoon Unsalted Butter
4 Oz. Brie
4 Oz. Cream Havarti Cheese
8 Farm Fresh Eggs
1 Cup Half and Half
1 Teaspoon Dijon Mustard
2 Teaspoons Country French Seasoning
1 Teaspoon French Grey Salt
1 Teaspoon Ground White Peppercorns
Quiche is generally quite easy to make – so easy that sometimes we miss the opportunity to turn it into something memorable. The first time we made this one at the farm, we served it to a very accomplished Home Chef who was our guest. He sat at the table and ate quietly. When he was finished, he told us that it was, “Hands down, the best quiche I’ve ever tasted!” We hope you will need to hear no more before giving this one a try; and we are confident that your guests will love it as much as ours do.
Preheat oven to 350 degrees. Roughly chop asparagus into 2” pieces. Blanch in a small pot of water placed over high heat. After 1 minute, remove asparagus from the hot water and quickly move it to a bowl of ice water. This will stop the cooking and preserve the color of the asparagus.
Meanwhile, melt butter in small sauté pan. Sauté mushrooms until they have started to brown and render their juices. Remove from heat and allow to cool.
Carefully line a pie plate with the refrigerator crust. Place the asparagus and mushrooms in the bottom of the pan and dot with brie and Havarti.
Place eggs in a medium bowl and whisk until smooth. Add Half and Half, mustard, seasoning blend, salt, and pepper. Whisk mixture together until well blended. Pour into the pie shell and swirl slightly to ensure that the vegetables and cheese have been covered.
Cover pie loosely with foil and Bake on center rack of oven for 35 minutes. Remove foil and continue to bake for another 10-15 minutes until quiche is golden. Remove from oven and let stand for 10-15 minutes before serving.
Quiche can be served warm or at room temperature.