a touch of truffle asparagus mushroom quiche

Name: A TOUCH OF TRUFFLE ASPARAGUS MUSHROOM QUICHE
Prep time: 50 min
Cook time: 45 min
Yield: 6
Cuisine: French
Ingredients: 1 - deep dish pastry pie shell, thawed unbaked; 1/2 tablespoon(s) butter; 1/2 cup(s) fresh asparagus, chopped (about 3 stalks cut into 1/2" pieces); 1 1/2 cup(s) sliced mushrooms (any combination of fresh or frozen & thawed button, portabella, shitake etc...); 1 cup(s) heavy cream; 2/3 cup(s) whole milk; 1/2 cup(s) baby swiss cheese, small dice or shredded; 1 tablespoon(s) finely chopped shallot (or sweet onion); 3 xlg or 4 large eggs, (farm fresh organic or free range is best); 3/4 to 1 teaspoon(s) black truffle sea salt (plus extra for service); 1/8 teaspoon(s) pepper (white or black, your choice); small spritz of truffle oil for top (optional)

19 Pinches 11 Photos

Teresa G.

Here, KY

Updated on Jun 13, 2016

Black truffle salt is a little pricey, but it is so worth it if you love truffles but not their price. This quiche combines the flavor of black truffle with assorted mushrooms, fresh asparagus and baby swiss cheese in a cream and milk custard. Be sure to use the best ingredients available to you, if possible. Farm fresh eggs and locally sourced veggies and dairy products are ideal. I just wish we could grow our own truffles, ha ha! :-)

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Touch of Black Truffle Mushroom & Asparagus Quiche

prep time 50 Min

cook time 45 Min

method Bake

yield 6 - 8

Ingredients

1 - deep dish pastry pie shell, thawed unbaked
1/2 tablespoon butter
1/2 cup fresh asparagus, chopped (about 3 stalks cut into 1/2" pieces)
1 1/2 cups sliced mushrooms (any combination of fresh or frozen & thawed button, portabella, shitake etc...)
1 cup heavy cream
2/3 cup whole milk
1/2 cup baby swiss cheese, small dice or shredded
1 tablespoon finely chopped shallot (or sweet onion)
3 xlg or 4 large eggs, (farm fresh organic or free range is best)
3/4 to 1 teaspoons black truffle sea salt (plus extra for service)
1/8 teaspoon pepper (white or black, your choice)
small spritz of truffle oil for top (optional)

How To Make a touch of truffle asparagus mushroom quiche

Step 1

Gather and prep all ingredients.

Step 2

Place pie shell (in it's pan) on rimmed baking sheet. Preheat oven to 375ºF, placing oven rack in lowest position.
Step 3

In medium nonstick skillet, melt 1/2 tablespoon butter over medium/medium-high heat.
Step 4

Add prepared asparagus; sauté 2-3 minutes, until bright green and tender crisp.
Step 5

Transfer asparagus to small bowl/plate, leaving as much butter as possible in skillet; set aside.
Step 6

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.
Step 7

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.)
Step 8

While milk is warming, scatter cheese, asparagus, mushrooms and shallots over pie crust.
Step 9

In a mixing bowl, whisk together the eggs, black truffle salt and pepper; add warmed milk mixture; whisk until very well combined.
Step 10

Pour gently over cheese and veggies in crust.
Step 11

Bake in preheated 375ºF oven, on rimmed baking sheet on lowest rack position, for 45 minutes.
Step 12

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.
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