Author Notes
My recipe is a mix of 2 things I love to eat-portabello mushrooms and asparagus. The reslt is creamy,
crunchy and a melt in your mouth savory dish. —love2bake
Continue After Advertisement
Ingredients
- Baby Bella Asparagus Quiche with Goat Cheese
-
1
savory pie crust (recipe follows)
-
1 tablespoon
butter
-
1 1/2 cups
asparagus cut in 1 inch pieces
-
3 pieces
bacon cooked and crumbled
-
2 1/2 cups
baby bella (portabella) mushrooms thinly sliced
-
1
small shallot minced
-
4
large eggs slightly beaten
-
1 cup
half & half
-
1/2 teaspoon
salt
-
1/2 teaspoon
fresh black pepper
-
1/2 cup
gruyere cheese shredded
-
1/2 cup
goat cheese
- Savory Pie Crust
-
1 1/4 cups
unbleached all purpose flour
-
1/4 teaspoon
salt
-
6 tablespoons
unsalted butter cubed
-
2 tablespoons
canola oil
-
1 1/2 teaspoons
lemon juice
Directions
- Baby Bella Asparagus Quiche with Goat Cheese
-
Prepare pie crust and line a 9 inch tart pan. Chill for 20 minutes.
-
Cook asparagus in boiling salted water until just tender. Drain.
-
Melt butter in a frypan and saute the mushrooms and shallot until mushrooms brown. Set aside to cool.
-
In a large bowl combine eggs, half & half, cooked asparagus, cooked bacon, sauted mushrooms and shallots, salt and pepper. Stir.
-
Crumble the goat cheese and stir gently into egg mixture.
-
Sprinkle the gruyere on the bottom of the tart pan.
-
Pour the egg mixture gently into tart pan.
-
Preheat oven to 375 degrees.
-
Bake for 35 minutes or until browned on top and firm.
-
Cool and let rest for 10 minutes.
- Savory Pie Crust
-
Mix flour and salt in a food processor.
-
Add in cubed butter and process until crumbly.
-
Add oil, 3 tablespoons very cold water, and lemon juice.
-
Pulse until dough ball forms.
-
Wrap in plastic, let rest and chill for 20 minutes.
See what other Food52ers are saying.