Ease of Preparation: Easy
Yield: 6-8 servings
Chef Siobhan Detkavich is cooking for the Spring signs: Aries, Taurus, and Gemini! This quiche has some of the season’s most delicious gifts in it – tender asparagus and earthy morel mushrooms – all suspended in a silky custard full of creamy fontina cheese!
Ingredients:
- 2 prepared 7-ounce (198 g) pie crusts, room temperature
- Flour, for dusting (if needed)
- Butter, for greasing pan
- Dry beans, for blind baking
- Vegetable oil, for sautéing
- ½ pound (227 g) morel mushrooms, cleaned OR button/cremini mushrooms if they are not in season
- ½ pound (227 g) asparagus, chopped into 1-inch (2.5 cm pieces)
- 2 small shallots, minced
- Salt and pepper
- 1 ½ cups (350 ml) shredded Fontina cheese, divided
- 1 ½ cups (350 ml) 10% cream, room temperature
- 4 eggs, room temperature, beaten
Method:
Preheat oven to 375 F (190 C)
On a lightly floured work surface, combine and roll the prepared crusts out into 1 giant crust, ensuring the overall thickness is as even as possible. Avoid over-working the dough. If the crusts are not sticking to each other easily, brush them with a little bit of water.
Drape the crust into a greased high-sided spring form pan. Cover the crust with parchment paper and weigh it down with pie weights or dried beans.
Blind bake the crust until golden, roughly 17-20 minutes. Remove the weights/beans and paper and allow the crust to cool to room temperature.
While the crust bakes, heat oil in a large skillet over medium high heat. Add the morels and cook until they release their water, 1-2 minutes, or 5-6 minutes if using button/cremini mushrooms.
Reduce the heat to medium and add the asparagus and shallots. Season with salt and pepper and cook until everything is softened, about 4-5 minutes longer. Set aside and cool to room temperature.
Reduce the oven temperature to 325 F (160 F)
Mix half the cheese with the asparagus mushroom mixture. Season with salt and pepper. Place inside the par-baked pie crust.
Whisk together the cream and eggs until uniform. Add remaining cheese to egg mixture.
Carefully pour the egg-cheese mixture into the cooled crust. Bake the quiche until barely set in the centre and browned on top, about 50 minutes. Allow to cool in the pan until just warm.
Carefully lift the springform pan off the quiche.
Slice into wedges, transfer to serving plates and serve warm or at room temperature.
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