This recipe is from our recent cooking class — Picnic Recipes for Spring! Keep an eye out for more cooking classes at both locations in May.
Mushroom & Asparagus Quiche
This quiche makes great leftovers and it travels well, making it perfect for picnics! Cover tightly and store in the refrigerator for up to 4 days.
Ingredients
1 unbaked packaged 9” pie shell (if frozen, thaw in fridge overnight)
4 large eggs
1/2 cup whole milk
1/2 cup heavy cream or heavy whipping cream 1/4 tsp each salt and pepper
1 cup crumbled feta
1 cup mushrooms of choice, chopped 1 cup asparagus, chopped
Preparation
Partially blind bake your crust: Line the chilled pie crust with parchment paper. Fill with pie weights or dried beans. Make sure the weights are evenly distributed around the pie dish. Bake at 390°F until the edges of the crust begin to brown, about 15–16 minutes. Remove crust from the oven and carefully lift the parchment paper (with the weights) out of the pan. Prick holes all around the bottom crust with a fork. Return the pie crust to the oven. Bake until the bottom crust is just beginning to brown, about 7–8 minutes. Remove from the oven and set aside. (Crust can still be warm when you pour in the filling. You can partially pre-bake the crust up to 3 days ahead of time. Cover cooled crust tightly and refrigerate until ready to fill.)
Reduce oven temperature to 350°F (177°C).
Sauté the mushrooms and asparagus over medium heat.
While the vegetables cool: in a large bowl whisk together the eggs, whole milk, heavy cream, salt, and pepper until completely combined (or, with a handheld or stand mixer fitted with a whisk attachment, beat on high speed about 1 minute). Whisk in add-ins and then pour into crust.
Bake the quiche until the center is just about set, about 45–55 minutes. Allow to cool for 15 minutes. Top with optional toppings before slicing and serving, if desired. Or you can cool the quiche completely before serving—it’s fantastic at room temperature!