Asparagus and Morel Quiche
The recipe Asparagus and Morel Quiche could satisfy your Mediterranean craving in roughly 1 hour and 15 minutes. This recipe serves 6. One serving contains 477 calories, 16g of protein, and 36g of fat. This recipe covers 18% of your daily requirements of vitamins and minerals. It works well as a main course.
Instructions
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.
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.
In a bowl, whisk remaining 2 eggs to blend.
Whisk in half-and-half, salt, and pepper.
Sprinkle gruyre 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.