The asparagus & mushroom quiche had.
The asparagus & mushroom quiche had… Swiss, feta, and Parmesan in it! Weird, right? But it WASN’T weird, at all. I had some feta sitting in the fridge that was crumbled and got dry waiting for me to use, so I added 2.5 ounces of it plus 3 ounces of Swiss cut into tiny cubes. The result was fantastic. The nutty, buttery mild Swiss combined with the salty, briny feta, and made pockets filled with melted nutty, briny little blobs of heaven throughout the quiche. The Parmesan? Well, since I don’t make crust for my quiches, but want a crisp edge, I sprinkle a little shredded Parm on the outside edges after pouring the custard into the pie dish over the veggies. Otherwise, the edge just tastes like crusty egg. The Parm makes that eggy edge taste wonderful. Recipe below…
Asparagus, mushroom, and three cheese crustless quiche
2 medium baby bella mushrooms, diced
4.5 ounces asparagus spears cut into 1/2″ pieces, ends trimmed **
1 tablespoon finely chopped shallots
1 tablespoon butter
2.5 ounces crumbled feta
3 ounces Swiss cheese, shredded or 1/4″ cubed
6 large eggs
1 cup whipping cream (I used 1/2 sour cream, 1/2 heavy cream)
1/2 teaspoon baking soda (optional, gives no taste but adds fluff)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 ounce Parmesan cheese, finely shredded (powdered stuff won’t work for this)
Preheat oven to 350°F
Dice the mushrooms and shallots, add to a glass or stoneware pie dish. Trim and cut the asparagus, set aside. Cut the butter pat into 4 pieces and distribute throughout dish. Place dish in microwave and cook about 1 1/2 minutes in bursts of 30 seconds, to saute the vegetables and release their liquids.
While the veggies are cooking, add the eggs, creams, salt and pepper to a bowl big enough for mixing, and combine with hand mixer or whisk, until the mixture becomes very frothy and is double the original volume (or triple, if you have the patience).
Check on the veggies in the pie dish. The liquid should have evaporated when they’re done, and the butter should leave a coating on the bottom of the dish. Using your fingers or a brush, spread the butter all around the dish, and up the sides, being careful not to fling veggies everywhere (though, they shrink considerably).
Add the asparagus pieces and cheese to the pie dish over the onions and mushrooms, layering as you like. Carefully pour the egg mixture over all, sprinkle the shredded Parmesan around the edges of the egg mixture, for a sort of cheesy crisp edge.
Bake 45 minutes to an hour, until the center is no longer wet. A bain-marie (water bath) is optional, I’ve never used one). The quiche will puff up quite a bit (indicator that it’s dry and set throughout). Let rest on the counter to cool to just warm, it’s hard to cut when steaming hot. Tastes great cold or warmed up.
Serves 6 to 8, or if you’re like me and don’t have a crowd to feed, cut into 8 pieces and keep in the fridge. I get 8 servings out of mine and store between layers of parchment in a shallow dish, and enjoy a piece a day, lasts me for more than a week’s worth of breakfasts.
** if using frozen asparagus, chop it while still at least semi-frozen (it’s easier than thawed, it can be a mushy mess), and set the pieces out on a platter or cutting board lined with a couple layers of paper towel or a dish towel. When it’s time to add to the quiche, gather up the towel/paper towel and wring it over the sink or trash, getting out as much liquid as you can. Fluff up/separate the asparagus with your fingers, and add it to the dish. Use this same tip for using spinach, broccoli, or other frozen veggies in this dish.
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Would.
Should.
Not that’d I know of, Petter Hebæk
Bigscrod wants cake I have tried gruyere and cheddar in a cauliflower and cheese casserole. It was nommy. Hadn’t used brie for it, yet. Maybe next time it’s on sale.
I bought a crock pot. Do you have any recipes?