Wednesday, May 21, 2014

Morel & Asparagus Quiche

Spring is in full swing and glimpses of summer are sneaking through around here. This recipe captures the harvests of this time of year and combines them into a very special recipe you will love.

Morel & Asparagus Quiche
  • 1 pie tin

  • 1 pre-made pie crust
3/4 cup shredded cheese
 (used mozzarella)
  • 6 eggs

  • 1 cup of milk

  • 1/2 tablespoon thyme 

  • 1/2 tablespoon basil

  • 1/2 teaspoon onion powder
  • 1 teaspoon Parmesan cheese
  • 1 1/2 cup of uncooked morel mushrooms, chopped 

  • 6-8 spears of asparagus, cut into 1 inch pieces
  • 1/2 cup fresh spinach, chopped

  • If you are using fresh morels, check out our prior post on how to prepare morels.
  • Preheat the oven to 350° F.
  • Sauté morels over medium heat for 10 minutes. Always cook morels! 
  • Place shredded cheese into the bottom of the pie crust.
  • In a large bowl whisk together eggs, milk, thyme, basil, onion powder and Parmesan cheese.
  • Add morels, asparagus and spinach to egg mixture. Stir to combine.
  • Pour into pie crust.
  • Bake in the oven for 30-45 minutes until the top is golden brown and the eggs are solid in the middle. (You could check this with a toothpick or a fork).

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