Spring Asparagus Quiches

Recipe Instructions

1. Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Snap off and discard woody ends of asparagus and place on the baking sheet. Drizzle on 1 tablespoon of the olive oil, add salt and pepper to taste and toss together until asparagus is thoroughly coated with oil. Place in the oven and roast for 10 minutes, or until tender and lightly browned in spots. Remove asparagus from the oven and allow to cool until you can handle it. Slice each stalk in half and set aside.

2. Sauté the sliced cremini mushrooms with the remaining 1 tbsp of olive oil on medium-low heat until softened and slightly browned. Set aside to cool.

To blind bake the pie crusts:

1. Lower the oven to 375 and grease each crevice in the tart pan with non-stick spray or softened butter making sure to coat each fluted edge.

2. On a lightly floured surface, roll out your pie dough until 1/4 inch thick. Cut out 6 six inch circles, and lightly press a circle into each greased crevice. Lightly lift the edges of the disc to ease it into the pan using your fingers to press the dough into each fluted groove.

3. Use a sharp paring knife to trim off the excess dough by holding the knife parallel to the pan and making swiping motions in one direction.

4. Blind bake the pie crusts by first pricking the base of each tart several times with a fork. Then line each tart with a piece of parchment paper and fill to the brim with pie weights of your choice (rice and dried beans work well too).

5. Bake for 10 minutes or until the edge of each tart is turning golden brown. Remove the pan from the oven and remove the parchment paper and pie weights. Using a pastry brush, lightly brush the bottom of the crust with some beaten egg and place in the oven for another 8 minutes or until the bottom of the tarts are golden brown. Remove and let cool.

Assemble and bake:

1. Lower the oven temp to 350. While the tarts cool, make the egg and custard filling.

2. Whisk together the whole egg, two egg yolks, milk, heavy cream, thyme and salt until frothy.

3. Divide the sliced roasted asparagus and sautéed cremini mushrooms amongst the cooled tart shells. Very slowly pour in the egg custard over the filling. To prevent the custard from spilling, fill only 3/4 of the way. Top with halved cherry tomatoes and grated gruyere and parmesan cheese. Bake in the oven for 20-25 minutes until the filling is set and just beginning to color on the top. Remove from the oven and allow to cool for at least 5 minutes before serving.