Shitake and Asparagus Quiche
This recipe went over very well on Thanksgiving. I thought I'd share.

1 bunch asparagus spears (large)
3/4 lbs Swiss cheese
8 eggs
2 frozen pie crusts
16 shitake mushrooms
1 cup heavy cream
milk as needed

Grate Swiss cheese, thinly slice shitake tops and trim asparagus spears by breaking in half. Discard root ends of asparagus. Cut head ends lengthwise. Blanch in boiling water for 1 minute. Combine 8 beaten eggs with heavy cream. Add salt and pepper. Place equal amounts of mushroom slices, grated cheese and blanched asparagus in each pie shell. Pour egg and cream mixture over pie contents. (Depending on size of pie crusts, add milk or eggs if additional fluid is needed). With a fork, carefully mix contents so they are evenly distributed in pie crust. Place in 350° oven for 45 minutes or until golden brown and a toothpick stuck in the center is dry. Remove and let set for at least 20 minutes. Serve warm. Makes 2 pies.

This is delicious served with a salad and a glass of white wine.

Enjoy.
- posted by Base10 @ 7:19 PM