One of the best dishes to celebrate Spring, my Asparagus Morel Mushroom Quiche Recipe makes a delicious breakfast but can be served any time of the day. Can be made with fresh, frozen or dried morel mushrooms.
Prep Time30 minutesmins
Cook Time1 hourhr
Course: Appetizer, Breakfast, Snack
Cuisine: French
Keyword: foraging, gluten free, grain free, morel mushrooms, spring
Partially bake your pie crust, following the instructions on purchased pie crust or the recipe you used. Crust can be prepared and baked up top 3 days in advance and stored, tightly wrapped in the refrigerator. These instructions on the crust process are a genral guide.
Prepare your pie crust in a 9 in pie pan.
Place parchment paper and pie weights in your pie crust and bake for rouhgly 15 mintues.
Allow your pie crust to cool slightly, then carefully remove your pie weights & parchment. Crust can still be warm when you pour in the filling.
After removing your pie crust from the oven, reduce heat to 350°F
In a skillet over medium heat, saute morel mushrooms with a pinch of salt in butter until the liquid is evaporated. Roughly 3 mintues.
Add onions and asparagus, lightly saute until soft, rouhlgy 2-3 mintues. Remove from heat, set aside.
Combine egg, cream, salt and pepper, wisk until smooth.
Place sauteed vegetables and shredded cheese in the bottom of your partially baked pie crust, pour egg mixture over top.
Bake at 350F for 45-55 mintues.
Allow to cool slightly before serving. Quiche is best served warm and not extremely hot. Quiche can be kept in the refrierator for up to 5 days and eaten reheated or chilled.
Notes
I suggest making the filling while your pie crust is baking.