Asparagus and Morel Quiche

Ingredients

• 1 cup asparagus cut in 2-in. pieces
• 0.5 teaspoon pepper black freshly ground
• 10 tablespoon butter cold cut into chunks
• 3 large eggs 
• 1  spring onion finely chopped
• 1 cup gruyere cheese shredded
• 1.5 cups half and half 
• 0.5 ounce morel mushrooms dried
• 0.8 teaspoon salt 
• 1.5 cups pastry flour whole-wheat all-purpose

Equipment

• food processor
• bowl
• frying pan
• sauce pan
• oven
• knife
• whisk
• springform pan

Directions

1. In a food processor, whirl flour and butter until mixture looks like cornmeal.
2. Add 1 egg and whirl until dough holds together. Press evenly over bottom and 1 1/4 in. up side of a 9-in. springform pan; chill.
3. Preheat oven to 37
4. Soak mushrooms in a small bowl with 1 cup hot water until softened, 15 to 20 minutes, swishing them around every so often. Gently squeeze out liquid.
5. Cut in half lengthwise if large. Save liquid for another use.
6. Blanch asparagus in a saucepan of boiling water until barely tender-crisp, about 45 seconds.
7. Drain, transfer to a bowl of ice water, and cool.
8. Drain and pat dry.
9. In a bowl, whisk remaining 2 eggs to blend.
10. Whisk in half-and-half, salt, and pepper.
11. Sprinkle gruyre and onion in prepared crust, then arrange asparagus and morels on top.
12. Pour egg mixture over vegetables.
13. Bake quiche on bottom rack until filling no longer jiggles when gently shaken, 40 to 45 minutes.
14. Let cool in pan on a rack at least 30 minutes. Loosen quiche from pan rim with a knife, remove rim, and slice.
15. Serve warm or at room temperature.