a couple weekends ago, we had company stay with us and I made a classic quiche lorraine. I don't like bacon, but that quiche is good enough for me to just 'eat around' the bacon. it is the most amazing comfort food, especially with a homemade crust. naturally, I kept thinking I really need to make quiche more often.
the next weekend, I went to spin class and stopped by starbuck's to pick up an iced coffee, croissant, and the wall street journal before heading to watch stephen's tennis match. it was such a beautiful day and I happened to stumble upon another quiche recipe in the lifestyle section of the WSJ. chef edouardo jordan from seattle-based restaurant salare shared his spring quiche recipe, which immediately made me crave more quiche. I ended up mixing parts of his recipe with parts of my quiche lorraine recipe (aka more cheese) and voila! the best part about quiche is that it keeps and reheats so well, I took it for lunch all week.
-1 c. mushrooms
-1/4 c. diced yellow onion
-1/2 c. chopped asparagus
-1.5 c. shredded swiss cheese
-1 c. heavy cream
-1/3 c. milk
-1/2 t. dry mustard
-1 (9-inch) pie crust
1. preheat the oven to 375 degrees. grease the pie plate and assemble the uncooked dough on the plate, crimping the edges of the crust.
2. saute the mushrooms in a skillet for about 3 minutes. season with salt and stir in onions and asparagus. saute for another 3 minutes.
3. scatter half the cheese across the bottom of the pie crust. in a medium bowl, beat the eggs, cream, milk, and mustard.
4. pour the sauteed vegetables, drained, over the layer of cheese. top with egg mixture and remaining cheese.
5. cover the edges of the crust with a crust shield or tin foil. bake for 45 minutes, after 20 minutes, remove the crust cover and continue to bake.