Asparagus and Mushroom Quiche

November 8, 2024

Produce: Asparagus, Mushrooms

Summary: The 1960s marked a turning point toward more adventurous cooking in Canada. French influences, such as quiche, became popular in suburban households. This quiche combines fresh asparagus and earthy mushrooms, showcasing seasonal produce that started gaining more attention.

Significance: Asparagus became widely cultivated in Canada, especially in southern Ontario, and mushrooms thrived due to Canada's cool, humid climate.

Ingredients:

• 1 store-bought or homemade pie crust
• 1 bunch asparagus, trimmed and chopped (300g)
• 1 cup mushrooms, sliced (100g)
• 1 cup grated Gruyère cheese (100g)
• 3 eggs
• 1 cup heavy cream (240ml)
• Salt and pepper to taste

Steps:

1. Preheat oven to 375°F (190°C).
2. Blind bake the pie crust for 10 minutes. Set aside.
3. Sauté the asparagus and mushrooms in a pan until softened (about 5 minutes).
4. In a bowl, whisk together eggs, cream, and seasonings.
5. Spread the vegetables and cheese evenly over the pie crust.
6. Pour the egg mixture over the vegetables.
7. Bake for 35-40 minutes until set and golden.
8. Let the quiche cool for 10 minutes before slicing.

Nutrition (per serving, serves 6):

Calories: 330 | Protein: 12g | Carbs: 20g | Fat: 24g | Fiber: 2g

Disclaimer:

The nutritional content provided for the recipe is an estimate and may vary depending on the specific variety of produce and brands of products used. Factors such as portion sizes, preparation methods, and ingredient substitutions can also impact the final nutritional values. For more accurate information, it is recommended to consult a nutritionist or use a reliable nutrition calculator based on the exact ingredients and quantities used in your recipe.