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Caleb's Morel Asparagus Quiche

Melissa Norris
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Cook Time 45 minutes
Course Breakfast

Ingredients
  

  • 1 Pie tin
  • 1 Pre-made pie crust or click here to make Melissa's “Best Ever Flaky Pie Crust” (A much better choice if you ask me! )
  • ¾ cup shredded cheese
  • 6 Eggs
  • 1 cup Milk
  • ½ TBS Thyme (if you're cooking with fresh herbs, triple it to 1 & 1/2 Tablespoons)
  • ½ TBS Basil

For this vegetarian recipe we used:

  • 1 cup cooked morels (1 1/2 Cups uncooked)
  • 6 spears asparagus broken into halves
  • 1 cup leafy greens
  • 6 Thin slices of yellow squash

For a non-vegetarian version

  • cooked bacon or ham 

Instructions
 

  • Preheat the oven to 350 degrees.
  •  Rip the morel caps up with your hands into quarter size pieces. Cook on the stove at a med-low heat until most of the moisture has left the caps. (About 10 minutes) ALWAYS cooked wild mushrooms!
  • Fill up the bottom of your crust with shredded cheese, half of the squash and all the leafy greens.
  • In a large bowl whisk together the eggs, milk, thyme and basil. Pour into pie crust.
  • Add the asparagus, morels and squash slices on top in a decorative sort of way.
  • Put into the oven for 30-45 minutes until the top is golden brown and the eggs are solid. (You can check with a fork)
Keyword Quiche
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