The Spring vegetables are looking fantastic here in the Bay Area and on a recent trip to the Farmer's Market I discovered these gorgeous Oyster Mushrooms. Also finding beautiful tender asparagus there, a simple dish to boast the vegetables was in order. I think egg dishes are wonderful ways to show off delicate vegetables and this time a beautiful quiche was my canvas.
I often go for a frittata for speed, but a quiche is perfect when you want simplicity yet a sense of elegance and sophistication. A flaky, buttery crust adds so much texture to an airy custard studded with crisp and delicious tender vegetables. Here's the final "Oyster Mushroom and Asparagus Quiche".
The great thing about egg dishes is that you can honestly just hunt in the markets for whatever looks beautiful, fresh, perfect and tasty and then whip one up depending on the time you have. An omelette, a frittata, a quiche, a tart... you name it. Actually, a quiche is a savory tart. Did you know that?
Here's my very simple recipe with spectacular and scrumptious results. It'd be perfect for brunch this weekend!
Ingredients
Serves about 4, makes 1 quiche
1 9" pie crust, rolled flat to 1/4" thickness
1 bunch fresh asparagus, washed, and chopped using tips and tender parts of stalks
6 oz. fresh oyster mushrooms, wiped with damp towel and chopped
1 T. butter
1 T. olive oil
1/4 tsp. kosher salt
1/8 tsp. ground white pepper
3 medium eggs
1 1/4 c. milk
1/2 c. grated Fontina cheese
1 tsp. fresh thyme, chopped
1/2 tsp. fresh tarragon, chopped
1/4 c. grated Parmigiano-Reggiano cheese
Method:
1. Preheat oven to 400˚F. After dough is rolled out, press the dough into a quiche pan or tart pan with removable bottom. Refrigerate the dough for 30 minutes to rest after pressing into the pan. Line the dough with aluminum foil with enough to cover the top and sides of the dough and fill with dried beans to weight the dough. I use dried chick peas, see photo here. 
This process is called "blind baking" and helps make sure your crust will be fully cooked and is not soggy. Bake the crust for 20 minutes and then remove from oven and cool. Reduce the oven temperature to 350˚F.
2. In a skillet, heat the butter and oil over medium high heat and saute the asparagus and mushrooms until tender. Season with the salt and white pepper and set aside.
3. In a bowl, whisk the eggs and milk. I'd recommend whole milk here, don't go with skim. Stir in the Fontina cheese and chopped herbs. Sprinkle with a little more ground white pepper.
4. Over the quiche crust has cooled, remove the beans and foil and spread the sauteed mushrooms and asparagus into an even layer on the crust. Pour in the egg custard mixture and distribute evenly with a fork or rubber spatula. Sprinkle the parmigiano-reggiano cheese on top.
5. Gently place the entire quiche pan onto a rimmed baking sheet. This will catch any possible leaks or spills. Bake in the oven about 40-45 minutes or until the quiche is golden brown and knife comes out cleanly. After baking, remove from the oven and cool another 10 minutes. Then, if using a tart pan with two pieces, take out the bottom from the rim and slide the quiche onto a cutting board. Cut into wedges and serve immediately.
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