With Easter less than a week away, I thought you might appreciate a good spring brunch recipe. This quiche requires a little prep time but it can be done hours or even a day ahead of time and left overs are great for lunches.
You will need:
3 small onions, cut into 1/2-inch pieces
1 cup chopped mushrooms (or more)
1 cup chopped fresh asparagus
1 (8 inch) unbaked pie shell (or make it yourself)
3/4 cup mozzarella cheese
1/4 cup parmesan
1/4 cup heavy cream
(you can use sour cream or cottage cheese instead-but be aware this may change the baking time)
½ cup 1% milk (or skim)
1/2 teaspoon salt
1- ½ teaspoons pepper
2 teaspoons garlic powder
1-2 tablespoons oregano
olive oil and /or cooking sherry
Preheat oven to 400 degrees then start with the crust:
*Whether you are using a pre-made/homemade crust or no crust at all (gluten-free) make sure you butter the pie pan.
Tip if you are making your own crust: Stick your pie crust dough between two pieces of parchment or wax paper then use a roller. Once it is rolled out, take the top paper off, flip the crust over the pan, peel off the other piece of paper ,and line the pan with the crust. This way you do not have to use a floured surface, your rolling pin never has to be washed, and best of all-you can reuse the parchment paper!!!
Now for the veggies:
-Heat olive oil and/or little cooking sherry in a large skillet over medium-high heat. Add chopped onions; cook and stir until onions begin to brown (with sherry) or translucent (only olive oil). (The cooking sherry caramelizes the onions/mushrooms adding a sweet taste to your savory dish). Reduce the heat to medium and add the mushrooms. Continue cooking until the mushrooms are tender.
-Bring a small pot of salted water to a boil over high heat. Wash and trim asparagus then place them in the boiling water. Let them cook for about a minute and a half . (If the whole stock is not submerged in the water then flip them over and repeat.) Immediately after, drain the hot water and run under cold water to cool-let it sit on stove unheated.
-When cool, chop the asparagus into ½ to ¼ inch pieces.
After veggies are done:
– In a small bowl, whisk together the 3 eggs, heavy cream, milk, salt, pepper, garlic powder and oregano until smooth.
-Then place the onion/ mushroom mixture, and asparagus, into the bottom of the pie shell.
– Next sprinkle cheeses over the vegetables.
-After pour the egg mixture over the vegetables and cheese.
– Sprinkle the top with more oregano and parmesan cheese.
And last of all:
-Bake uncovered for 35 to 40 minutes, or until firm and lightly browned on top.
Let cool before serving.
Although I am posting this right before a very typical brunch holiday- I myself make this quiche about once every 2/3 weeks (yea it’s that good).
Do you have a favorite spring dish?