ASPARAGUS, MUSHROOM, AND CHIVE QUICHE Prep: 20 minutes | Cook: 1 hour; Servings: 8 2 cups asparagus, tough ends 11/4 cups all-purpose flour, plus trimmed, cut into 1-inch pieces more for rolling 1 clove garlic, chopped 1/2 tsp. salt 1 cup cream 1 stick unsalted butter, cut into 1/2-inch dice and chilled 3 large eggs 5 Tbsp. snipped chives 1/2 tsp. salt 2 Tbsp. ice water 1/4 tsp. pepper 2 Tbsp. olive oil dash of nutmeg 2 cups mushrooms, sliced dash of cayenne To make the crust, combine fl our, salt, butt er, and 3 tablespoons of chives in a food processor. Pulse in 1-second bursts unti l the mixture becomes crumbly. Drizzle in ice water and pulse in 1-second bursts unti l dough begins to sti ck together. Gather dough and form a ball. Roll out crust and fi t into a 9-inch pie or tart pan, pressing crust into corners. Place in freezer for 10 minutes. Heat oven to 425 degrees. Line crust with parchment or aluminum foil and fi ll with pie weights, dried beans, or dry rice. Make sure the weights are snug against the sides of the pan. Bake 10 minutes. Remove weights and parchment. Bake another 5 to 10 minutes unti l the dough is golden brown. Let cool. Lower oven temperature to 350 degrees. With 1 tablespoon olive oil, sauté mushrooms unti l lightly browned. Set aside. With 1 tablespoon olive oil, sauté asparagus, sti rring occasionally unti l lightly browned. Combine remaining ingredients and whisk unti l well blended. Pour into cooled crust, then add the sautéed mushrooms, asparagus, and garlic. Place on cookie sheet and bake for 35 to 40 minutes, unti l center is puff ed but jiggles slightly when picked up. Remove from oven and allow to cool 15 minutes before serving. Per serving: 245 cal.; 17g total fat; 9g sat. fat; 1.5g fiber; 18g total carbs; 6g protein; 410mg sodium.
MARCH 2018 • OHIO COOPERATIVE LIVING
17