Umami-delicious morels pop up in Western woods and orchards, and make plump, savory nuggets in this quiche. For the neatest slices, make quiche a day ahead; let it cool, loosen it from pan edges, and chill. Cut into wedges, then reheat.
1 1/2 cups whole-wheat pastry flour or all-purpose flour
10 tablespoon cold butter, cut into chunks
3 large eggs
1/2 ounce dried morel mushrooms
1 cup slender asparagus, cut in 2-in. pieces
1 1/2 cups half-and-half
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup shredded gruyère cheese
1 green onion, finely chopped
How to Make It
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.
Preheat oven to 375°. Soak mushrooms in a small bowl with 1 cup hot water until softened, 15 to 20 minutes, swishing them around every so often. Gently squeeze out liquid. Cut in half lengthwise if large. Save liquid for another use.
Blanch asparagus in a saucepan of boiling water until barely tender-crisp, about 45 seconds. Drain, transfer to a bowl of ice water, and cool. Drain and pat dry.
In a bowl, whisk remaining 2 eggs to blend. Whisk in half-and-half, salt, and pepper. Sprinkle gruyère and onion in prepared crust, then arrange asparagus and morels on top. Pour egg mixture over vegetables.
Bake quiche on bottom rack until filling no longer jiggles when gently shaken, 40 to 45 minutes. Let cool in pan on a rack at least 30 minutes. Loosen quiche from pan rim with a knife, remove rim, and slice. Serve warm or at room temperature.
So delicious! I made this for a spring appetizer and it turned out absolutely wonderful in taste and in presentation. I did substitute baby cremini mushrooms in place of the morels. Served with a nicely chilled bottle of Chardonnay.
Outstanding flavor! Learned that morel mushrooms are so valuable that the Houston gourmet grocery store keeps them in a back room unknown to the public. Had to ask a clerk to fill a baggie for me. Wish this recipe was healthier so that I could enjoy it on a regular basis. I used a pie tin instead of a springform pan, baked for 48 minutes at 365, turned out perfectly.
Very, very good. A little disturbed by how watery mine came out, but wonderfully flavored. I didn't have time to let it rest, so that is probably the problem with the consistency. Definitely going on rotation during morel and asparagus season!