Morel Asparagus Gruyere Quiche Recipes

CALEB'S MOREL ASPARAGUS QUICHE

Steps:

• Preheat the oven to 350 degrees.
• Rip the morel caps up with your hands into quarter size pieces. Cook on the stove at a med-low heat until most of the moisture has left the caps. (About 10 minutes) ALWAYS cooked wild mushrooms!
• Fill up the bottom of your crust with shredded cheese, half of the squash and all the leafy greens.
• In a large bowl whisk together the eggs, milk, thyme and basil. Pour into pie crust.
• Add the asparagus, morels and squash slices on top in a decorative sort of way.
• Put into the oven for 30-45 minutes until the top is golden brown and the eggs are solid. (You can check with a fork)

ASPARAGUS AND MOREL QUICHE

Steps:

• In a food processor, whirl flour and butter until mixture looks like cornmeal. Add 1 egg and whirl until dough holds together. Press evenly over bottom and 1 1/4 in. up side of a 9-in. springform pan; chill.
• Preheat oven to 375°. Soak mushrooms in a small bowl with 1 cup hot water until softened, 15 to 20 minutes, swishing them around every so often. Gently squeeze out liquid. Cut in half lengthwise if large. Save liquid for another use.
• Blanch asparagus in a saucepan of boiling water until barely tender-crisp, about 45 seconds. Drain, transfer to a bowl of ice water, and cool. Drain and pat dry.
• In a bowl, whisk remaining 2 eggs to blend. Whisk in half-and-half, salt, and pepper. Sprinkle gruyère and onion in prepared crust, then arrange asparagus and morels on top. Pour egg mixture 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.
• Note: Nutritional analysis is per serving.

MOREL ASPARAGUS GRUYERE QUICHE

Steps:

• Preheat oven to 400°F
• Partially bake your pie crust, following the instructions on purchased pie crust or the recipe you used. Crust can be prepared and baked up top 3 days in advance and stored, tightly wrapped in the refrigerator. These instructions on the crust process are a genral guide.
• Prepare your pie crust in a 9 in pie pan.
• Place parchment paper and pie weights in your pie crust and bake for rouhgly 15 mintues.
• Allow your pie crust to cool slightly, then carefully remove your pie weights & parchment. Crust can still be warm when you pour in the filling.
• After removing your pie crust from the oven, reduce heat to 350°F
• In a skillet over medium heat, saute morel mushrooms with a pinch of salt in butter until the liquid is evaporated. Roughly 3 mintues.
• Add onions and asparagus, lightly saute until soft, rouhlgy 2-3 mintues. Remove from heat, set aside.
• Combine egg, cream, salt and pepper, wisk until smooth.
• Place sauteed vegetables and shredded cheese in the bottom of your partially baked pie crust, pour egg mixture over top.
• Bake at 350F for 45-55 mintues.
• Allow to cool slightly before serving. Quiche is best served warm and not extremely hot. Quiche can be kept in the refrierator for up to 5 days and eaten reheated or chilled.

NONNA ROSA'S MOREL AND ASPARAGUS QUICHE

Steps:

• Beat cream, eggs, salt, and cheese together.
• Fold in raw asparagus (broken into 1-inch pieces) and morels gently.
• Pour into pie shell. Sprinkle with a pinch of coarse ground pepper.
• Bake at 350 degrees for 40-45 minutes or until golden brown and center is firm. Let rest for 5 minutes before serving.
• Best served warm with salad, muffins, or fresh fruit. Enjoy!

ASPARAGUS AND MUSHROOM QUICHE

Steps:

• Preheat oven to 425°F.
• Bring a large saucepan of water to a boil on high.
• Add asparagus, mushrooms and onion. Cook on high for 4 minutes (or until asparagus is tender-crisp). Drain in colander.
• Press pie crust into 10-inch tart pan, pie pan, or cake pan (I prefer the latter).
• Scatter asparagus, mushrooms, and onion in the crust and top vegetables with shredded cheese.
• In a large bowl, mix remaining ingredients.
• Pour egg mixture over the vegetables.
• Bake at 425F for 30 minutes, or firm. Cool briefly.