Rating: 5 stars
5 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 4

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.

This Story Originally Appeared On sunset.com

Gallery

Annabelle Breakey; Styling: Karen Shinto

Recipe Summary

prep:
1 hr 15 mins
cool:
30 mins
total:
1 hr 45 mins
Yield:
Serves 6 to 8
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • Note: Nutritional analysis is per serving.

Nutrition Facts

362 calories; calories from fat 65%; protein 11g; fat 26g; saturated fat 15g; carbohydrates 21g; fiber 3.7g; sodium 411mg; cholesterol 149mg.
Advertisement
Advertisement