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Morel and Asparagus Quiche
"Real Programmers don't eat quiche.
They eat Twinkies and Szechwan food." - unknown
"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
, dried1 cup of asparagus
1 1/2 cups half and half
3/4 teaspoon salt
1/2 teaspoon pepper
, ground
, ground1/2 cup Asiago cheese
, shredded
, shredded 1/2 cup Comté cheese
, shredded
, shredded1 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
, until texture is that of a cornmealAdd 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
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
and onions over prepaired crustPlace 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
Serve with a dinner salad or fresh fruit plate
Add a champagne
cocktailJust add a bit of your favorite juice to a glass of champagne
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