Spring Quiche with Mushrooms & Asparagus

By ltrodrigu

Ingredients

• 3 tablespoons olive oil
• 1 cup morels or any spring mushrooms, and cut into bite-size pieces
• Salt
• Freshly ground black pepper
• 1/4 cup sliced yellow onions
• 1/2 cup chopped asparagus
• 3/4 cup shredded sharp cheddar
• 1/3 cup cream
• 1/3 cup milk
• 3 eggs
• 1 (9-inch) prebaked pie shell
• 1/4 baguette, sliced into rounds
• 1/2 clove garlic
• 6 cups salad greens, washed and dried
• 1/2 tablespoon lemon juice

Details

Servings 4
Adapted from wsj.com

Preparation

Step 1

Preheat oven to 375 degrees. Warm 2 tablespoons oil in a medium sauté pan over medium-high heat. Add mushrooms and cook until they release liquid and sear, about 3 minutes. Season with salt and stir in onions and asparagus. Sauté until onions soften and asparagus is bright green, about 3 minutes. Season to taste with salt.

Scatter half the cheese across bottom of pie crust. In a medium bowl, beat together cream, milk, eggs and a generous pinch each of salt and pepper. Pour sautéed vegetables over cheese and top with egg mixture and remaining cheese. Bake quiche until base sets and browns slightly at edges, about 20 minutes. Before slicing, let quiche cool 5 minutes.

While quiche bakes, arrange bread on a baking sheet and toast in oven until browned on both sides, about 5 minutes. Rub toasts with cut side of halved garlic clove.

In a large bowl toss salad greens with a pinch of salt, 1 tablespoon oil and lemon juice. Serve salad and toasts alongside quiche.