Asparagus and Morel Quiche

I nearly passed out from excitement when I saw morels at the FM today. I've been waiting ages for them to come into season. Lucky day! I bought almost a pound of them.
Next on my list was asparagus. It's at its best this time of year and it goes very well with morels. You can see my excitement about the morels hadn't worn off by the time I picked up the asparagus.

All the ingredients for the filling were purchased at the FM today. The cheese is traditional chevre from Redwood Hill Farm and I can't recommend it enough. And their website has incredibly cute pictures of goats, so you should go look at them. For the crust I follow Martha Stewart's pate brisee recipe.

For the filling:
About 1/2 lb. fresh morels, cleaned and sliced
1 bunch asparagus, hard ends discarded, broken into 1-inch pieces
1 shallot, minced
4 large eggs
1 cup cream
8 oz. chevre
4 or 5 leaves fresh tarragon, chopped finely
2 tbs. butter
Salt and pepper

Preheat oven to 350 degrees. Melt the butter in a large pan, then add the shallots. Cook shallots until they begin to look translucent and are browning at the edges. Add mushrooms. Cook until mushrooms begin to sweat, then add asparagus and cook until asparagus is bright green and getting tender. Remove from heat. Season to taste.
In a large bowl, whisk together eggs, cream, and tarragon.
Roll out your dough and put it in a 9-inch pie plate. Spoon the mushroom mixture into the dough and break the chevre into pieces over it. Pour the egg mixture over the top. Bake for 35-40 minutes, or until the quiche is puffy and golden and a knife inserted into the center comes out clean. Let cool for 10 minutes before cutting. Show it to your baby, who will consider eating it all or at least mashing it all in his hair.


I messed up the crust tonight; it tasted fine but looked awful. The quiche was amazing though! The ingredients were so fresh and tasty. I love spring. If you can't find morels, just sub regular button mushrooms or chanterelles.