Wednesday, April 18, 2012

Asparagus, Mushroom and Artichoke Quiche


Tonight’s dinner was the delicious result of trying to get rid of the seemingly massive amounts of fresh vegetables clogging our fridge.  You see, my husband loves to shop.  When he does, he buys lots of fruit, lots of vegetables, lots of yogurt, and jams it all into the fridge.  He never has anything particular in mind for these purchases, mind you, he just figures that I’ll come up with something to justify his many bargains.  Not a lover of fruit – I’ll take a green bean over an apple any day -- I do tend to use up all of the vegetables.  Here is the result of my latest endeavor.

Asparagus, Mushroom and Artichoke Quiche
1 tablespoon butter
6 ounces button mushrooms, sliced
Coarse salt and ground pepper
1 bunch (1 pound) asparagus, tough ends removed, thinly sliced on the diagonal (save some whole spears to decorate the top, if desired)
½ can artichoke hearts, thoroughly drained and quartered
2 cups shredded Gruyere cheese (8 ounces), divided
4 large eggs
1 1/4 cups half-and-half
¼ teaspoon freshly ground nutmeg
1 deep dish pie shell

Preheat oven to 350°F.

In a large skillet, melt butter over medium heat and sauté mushrooms until tender.  Remove from heat and allow to cool. 

Place pie crust on a rimmed baking sheet.  Once the mushrooms have cooled, place them in the bottom of the deep-dish pie crust, and top with a third of the shredded cheese.  Place artichokes on top of the cheese and press down lightly.  In the same skillet that you used for the mushrooms, sauté asparagus until tender crisp, about 6-8 minutes; season with salt and pepper.  Allow to cool. Layer cooled asparagus on top of the mushroom-cheese-artichoke-cheese mixture and top with last of the cheese.

In a large bowl, whisk together eggs, half-and-half, ¼ teaspoon salt (more or less to taste), gratings of freshly ground pepper to taste, and nutmeg.  Carefully pour egg mixture over the top of the vegetables and cheese.

Bake until center of quiche is set and golden, 50 to 60 minutes, rotating sheet halfway through. Let stand 15 minutes before serving.

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7 comments:

Lyndsay Wells said...

Pattie - I love this one! Am pinning to try later. And - lol! You and I are in the same boat - I have been so busy I forgot about the apple pie. Let me know when it looks good for you :-)

~~louise~~ said...

Good morning, Pattie,

Your Quiche looks lovely!

Marion has a habit of stuffing our refrigerator with all kinds of things too. Then I'm left to pull them all together, lol...

Lucky you that your husband shops. You've made a delightful creation from his finds:)

Thank you so much for sharing...

FABBY'S LIVING said...

OMG Patty! I'm loving this recipe, as I just simply adore quiches! When there's a high tea around here, and they really are, HIGH! The custom is to serve something salty first and I've done Quiche Lorraine and others as an antreè, than later the ladies eat cake with icecream, little sandwiches a variety of cookies, tea, coffee or herbs-teas. Thank you for the recipe lovely lady, this is fabulous and soon will be making it! Hugs,
FABBY

Tracy Wood said...

Well done! Great way to use up the veggies. Looks really good!

So Domesticated said...

Love quiche... this one looks delish!

SavoringTime in the Kitchen said...

I love that your hubby loves to shop! No such luck here.

What a beautiful and delicious way to use those veggies!

Javelin Warrior said...

Just gorgeous - that golden caramel color on your quiche is amazing and I love the design with the asparagus. I'm in awe. I am featuring this post in today's Friday Food Fetish roundup (with a link-back and attribution), but please let me know if you have any objections. It's a pleasure to be following your creations…