Asparagus and Morel Quiche

Asparagus and Morel Quiche
Photo by Annabelle Breakey

Ingredients

  • 1 ½ cups whole-wheat pastry flour or all-purpose flour
  • 1 ½ cups whole-wheat pastry flour or all-purpose flour
  • 1 cup slender asparagus, cut in 2-in. pieces
  • 1 green onion, finely chopped
  • 1 ½ cups half-and-half
  • ¾ teaspoon salt
  • 1 green onion, finely chopped
  • + 13 more ingredients
    • 1 cup shredded gruyère cheese
    • ½ teaspoon freshly ground black pepper
    • ½ ounce dried morel mushrooms
    • ½ ounce dried morel mushrooms
    • 1 cup shredded gruyère cheese
    • ½ teaspoon freshly ground black pepper
    • ¾ teaspoon salt
    • 10 tablespoon cold butter, cut into chunks
    • 3 large eggs
    • 1 ½ cups half-and-half
    • 3 large eggs
    • 1 cup slender asparagus, cut in 2-in. pieces
    • 10 tablespoon cold butter, cut into chunks

1. In a food processor, whirl flour and butter until mixture looks like cornmeal. Add 1 egg and whirl until dough holds together. Press evenly over bottom and 1 1/4 in. up side of a 9-in. springform pan; chill. 2. Preheat oven to 375°. Soak mushrooms in a small bowl with 1 cup hot water until sof...

View full recipe at My Recipes

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