I actually began to write this post several weeks ago, but never got round to finishing it. Anyways: part 3 of the “stuff to do with asparagus” trio is of course, none other than the classic asparagus gruyere and mushroom quiche. This recipe comes from one of my favorite (Toronto based!) food blogs: Closet Cooking.

I cheated on the crust, and used a frozen crust instead of making my own and substituted leeks for ramps, since that was what was idling in the fridge. I also supplemented my morels with shitakes (because $20.00/lb was a bit out of my price range). Overall though, this makes a damn fine quiche. The gruyere is a must. Don’t skimp on that.

Asparagus Morel (or Shitake) and Ramp (or Leek) Quiche

(makes 6 servings)
Printable Recipe

Ingredients:
Crust:
2 cups cooked brown rice
1/4 cup gruyere (grated)
1 egg
-or-
1 frozen pie crust from the store

Quiche:
4 eggs
1 cup milk
1 cup gruyere (grated)
1/2 pound morel mushrooms
1/2 pound asparagus (cut into 1-inch long pieces and steamed)
3 ramps (chopped)
salt and pepper to taste

Directions:
To make the crust:
1. Mix the rice, cheese and egg in a bowl.
2. Press the rice mixture into a pie plate, about 1/4 inch thick.
3. Bake in a preheated 450F oven until the edges and bottom just start turning golden brown, about 5-7 minutes.

To make the quiche:
4. Mix the eggs, milk, cheese, mushrooms, asparagus and ramps in a bowl and season with salt and pepper.
5. Pour the egg mixture into the pie crust.
6. Bake in a preheated 375F oven until golden brown and set in the center, about 30-35 minutes.