Created by: LindasBusyKitchen
Created on November 30, 2011
Categories: Breakfast, Lunch, Dairy, Cheese, Eggs, Vegetables, Asparagus, Mushrooms, Onions, North American, Brunch, Christmas, Easter, Entertaining, Fall/Autumn, Father's Day, Ladies Luncheon, Mother's Day, New Years, Summer, Thanksgiving, Winter (more)
Ida's Asparagus And Mushroom Quiche
"This quiche is wonderful! The consistency is like a creamy custard with delicious asparagus and mushrooms, onions and cheese... Who could ask for more :) You may use a prepared crust for this recipe. "
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Prep Time: 30mPT30M
Cook Time: 1hPT1H
WOW! Delicious creamy custard consistency with just the right amount of seasoning. I used baby portabella mushrooms and I sliced my asparagus cross wise in 1/2 inch slices. I also replaced the cheddar with gouda as I had it left over from another.... Read more
- Quiche Pastry Dough:
- 3 cups flour
- 4 1/2 ounces butter, chilled
- 2 1/2 ounces shortening, chilled
- 6-8 tablespoons ice water (start with 6 and add more if needed)
- Quiche Custard:
- 1 1/2 cups heavy cream
- 3 eggs, well blended
- 1 dash salt
- 1 dash pepper
- Pie Fillling Mixture:
- 1 pound asparagus, cleaned, trimmed, and sliced into 1 inch lengths
- 1/3 pound mushrooms, sliced
- 1/2 cup green onions, chopped
- 1 teaspoon garlic, minced
- 2 tablespoons olive oil
- 2 teaspoons thyme, crushed
- 6 ounces Swiss cheese, grated
- 3 ounces Cheddar cheese, grated
What You Will Need
No special items needed.
Measure the flour, and put into the bowl of a food processor. Add small pieces of butter and shortening. Blend by hitting pulse button on the machine once every few secs., until it resembles coarse meal.
Add water, and let continue to process until the mixture rolls into a ball, about 1 minute. The pastry can be rolled into a crust immediately.
A pan with a removable bottom is preferred, but not necessary. Use a 10" pan. Place parchment paper on the bottom of the quiche shell. Use pie weights or pinto beans sprinkled over the paper to keep the shell from rising.
Bake in a preheated oven at 375 degrees, for 15-18 minutes. If the shell is transparent on the bottom, it is not done. Bake until the shell is no longer transparent. Cool, and remove the weights.
Blend all custard ingredients well, and set aside.
Pie Filling Mixture:
Heat the olive oil in a saute pan. Add the asparagus, mushrooms, onions, and garlic. Cook on high heat for 3-5 minutes, turning frequently to keep from burning.
Add the thyme, and stir well. Remove from the heat and cool. Once cooled, combine the asparagus mixture with the grated cheeses, and mix well.
To Assemble And Bake:
Preheat oven to 350 degrees.
Mix the quiche filling and custard together, and pour carefully into the crust. Leave approximately 1/4 inch rim at the top.
Bake for 30-40 minutes. Check for doneness by moving the pan.
If the filling "wiggles", bake another 5 minutes. When done, let it cool completely.
- Serving Size: 1 (316.8 g)
- Calories 745.3
- Total Fat - 50.1 g
- Saturated Fat - 20.8 g
- Cholesterol - 174.6 mg
- Sodium - 1930.3 mg
- Total Carbohydrate - 35.2 g
- Dietary Fiber - 11.6 g
- Sugars - 11.6 g
- Protein - 42 g
- Calcium - 714.3 mg
- Iron - 5.1 mg
- Vitamin C - 14 mg
- Thiamin - 0.6 mg