The Ardent Epicure

An Ode to the Pleasures of Food


Morel and Asparagus Quiche 
"Real Programmers don't eat quiche.  
They eat Twinkies and Szechwan food." - unknown

What you will need:
1 1/2  cups whole wheat pastry flour
3 large eggs
10 tablespoons butter, chilled and cubbed
1/2 ounce morel mushrooms, dried
1 cup of asparagus
1 1/2 cups half and half
3/4 teaspoon salt
1/2 teaspoon pepper, ground
1/2 cup Asiago cheese, shredded
 1/2 cup Comté cheese, shredded
1 green onion, filely chopped
Extra virgin olive oil
Note: It is best to prepair quiche a day in advance
Then reheated

Let's get cooking:
Mix butter and four in a food processor, until texture is that of a cornmeal
Add 1 egg, continue to mix until it holds together
On a floured board, roll out dough to a pie shpe
Press dough into lightly buttered 9 inch quiche or tart pan
(You can also use a springform pan)
Place in refrigerator and chill completely
Soak mushrooms in hot water, about 20minutes
Gently squeeze out liquid and dry with paper towel
Slice mushrooms lengthwise
Sauté asparagus is a bit of olive oil until soft

In a bowl wisk remaining eggs and half and half
Add salt and pepper to egg mixture
Sprinkle cheese and onions over prepaired crust
Place mushrooms and aparagus on top
Pour egg mixture over entire area

Bake in preheated oven at 375 degeese on lower rack,
until egg mixture has become firm to touch
Allow to cool, loosen edges with a knife

Pairing:
Serve with a dinner salad or fresh fruit plate
Add a champagne cocktail
Just add a bit of your favorite juice to a glass of champagne




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