This new food-inspired series is called Relish! Today’s guest blogger is Jon and you can find out how to connect with him further down at the bottom of this post! Enjoy!
I began Foodie Friday on my blog as a way of committing to trying at least one new recipe a week, but it was more about the food photography than learning how to cook. The actual cooking part was intimidating, and I assumed I would turn down a lot of recipes due to complexity. What I discovered, though, is that cooking is really easy no matter who you are. I know Rachael Ray says stuff like that all the time, but now you’re hearing it from me: some dude with a blog.
This made practically every recipe an option so I started theming my months, and this month I’m focusing on egg-based recipes. One of my favorite egg dishes to eat is quiche, but I’ve never made it before—clearly I was meant to make it.
My search for an appealing recipe led me to the website Taste of Home, which I will definitely visit again. They have a recipe for a mushroom asparagus quiche that looked amazing. I made only a few minor modifications, and it is probably the best quiche I’ve had. Even my wife Kelly—typically not a fan of quiche—said she really enjoyed it.
If you’re a timid cook, I hope you make it all the way through that list because it’s really not so bad. You cut up a bunch of vegetables, throw a bunch of stuff in a bowl, mix it all together, and then bake it. See? Simple.
Regarding the crust: you can buy a crust at a supermarket or you can make your favorite home-made crust (keep in mind you want less sugar in a crust since this isn’t a sweet pie). If you avoid gluten, you can even buy or make gluten-free crusts, making this a gluten-free dish!
I used a super simple quiche crust recipe from Food.com which goes like this: mix 1 cup of flour with 1/2 tsp. salt; in a separate bowl beat together 1/4 cup olive oil and 1/4 cup ice or refrigerated water until “mixed;” pour the wet stuff into the dry stuff and mix with a fork; roll it out thin and round (no need for perfection, though); and place it in a pie dish or tin. Set it aside for later! One note: I used 1/2 cup all-purpose flour and 1/2 cup whole wheat flour, and it turned out really good. Also, you may need to slightly pre-bake some crusts if you use a different one.
Here’s what I used to make this delicious dish:
|Relish: Mushroom Asparagus Quiche|
- 1 crust
- 1 1/2 lbs. fresh asparagus
- 1/2 cup rehydrated Porcini mushrooms
- 2 medium-large shallots
- 1-3 cloves garlic
- 1/4 cup butter, cubed
- 2 eggs, lightly beaten
- 1 cup shredded extra sharp cheddar cheese
- 3/4 cup shredded Colby cheese
- 1/4 cup shredded Parmesan cheese
- 1/4 cup parsley
- 1/4 tsp. sea salt
- 1/8 tsp. ground black pepper
- 1/4 tsp. basil
- 1/4 tsp. oregano
- 1/4 tsp. sage
- Alright, now start out by re-hydrating the mushrooms. If you don’t have directions with your mushrooms, you rehydrate by pouring 1/2 cup boiling water over dried mushrooms and letting it sit for 30 minutes. You can really use any mushroom you favor, dried or fresh, but I LOVE Porcini. It has rich flavor, almost smoky. I highly recommend it.
- Trim the woody ends of the asparagus, then cut into 1/2-inch pieces.
- Once the mushrooms are re-hydrated, drain and dab dry with a paper towel then chop them.
- Combine the shallots, garlic, asparagus, and mushrooms in a large frying pan, add the cubed butter, and saute until the asparagus is tender-crisp (not crunchy anymore, but not squishy either). Set aside and preheat oven to 375°F.
- In a large bowl, combine the eggs, cheese, parsley, salt, pepper, basil, oregano, and sage. You may say to yourself at this point, “There is no freaking way this is enough egg!” Fear not, though, because it is. Mix it all thoroughly, then stir in the sauteed vegetables.
- Finally, pour everything into your crust, spread it flat, and bake it for 25-35 minutes or until a knife inserted near the edge comes out clean. Let it stand for about 5 minutes before you cut it into slices.
It looks like a lot, but—like I said before—it’s just chopping, sauteing, mixing, and baking. Simple.
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