A TOUCH OF TRUFFLE ASPARAGUS MUSHROOM QUICHE
deep dish pastry pie shell, thawed unbaked
fresh asparagus, chopped (about 3 stalks cut into 1/2" pieces)
sliced mushrooms (any combination of fresh or frozen & thawed button, portabella, shitake etc...)
baby swiss cheese, small dice or shredded
finely chopped shallot (or sweet onion)
3 xlg or 4
eggs, (farm fresh organic or free range is best)
3/4 to 1
black truffle sea salt (plus extra for service)
pepper (white or black, your choice)
spritz of truffle oil for top (optional)
Gather and prep all ingredients.
Place pie shell (in it's pan) on rimmed baking sheet. Preheat oven to 375ºF, placing oven rack in lowest position.
In medium nonstick skillet, melt 1/2 tablespoon butter over medium/medium-high heat.
Add prepared asparagus; sauté 2-3 minutes, until bright green and tender crisp.
Transfer asparagus to small bowl/plate, leaving as much butter as possible in skillet; set aside.
Add mushrooms to skillet; sauté over medium/medium-high heat, for 4 to 5 minutes; drain liquid (reserve liquid for another purpose, if desired.) Set aside.
Combine milk and cream in a microwave-safe bowl or measuring cup; warm in microwave for 5 minutes on 10% power (milk should be warm, not hot.)
While milk is warming, scatter cheese, asparagus, mushrooms and shallots over pie crust.
In a mixing bowl, whisk together the eggs, black truffle salt and pepper; add warmed milk mixture; whisk until very well combined.
Pour gently over cheese and veggies in crust.
Bake in preheated 375ºF oven, on rimmed baking sheet on lowest rack position, for 45 minutes.
Remove from oven, spritz with truffle oil spray and allow to sit for 20 to 30 minutes before serving. Serve warm. Cover and refrigerate leftovers.
About this Recipe
Hashtags: #Special Occasion
#Lunch or dinner
#farm fresh eggs
Last Updated: Mon, Jun 13, 2016