Fat Moon Farm Herbed Quiche

By Chef Kelcy Scolnick 

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For the Crust 

  • 1 stick unsalted butter cubed and cold 
  • 1 cup AP flour 
  • 1/4 cup whole wheat flour 
  • 1/2 t salt 
  • 1 t chopped rosemary 
  • 2T ice cold water 
  1. Combine both flours, salt, and rosemary in a bowl and stir together 
  1. Add the butter into the mix and using your hands, or a pastry cutter, cut butter into flour until it resembles sand and no piece of butter is larger than a pea 
  1. Mix in water 1 T at a time until a dough comes together 
  1. Kneed a few times by hand to get it into a ball and then wrap with plastic and place in the fridge for 1 hour to rest, or overnight 

For the Quiche 

  • 12oz Fat Moon Farm mushrooms cleaned and stems trimmed, cut 1 inch pieces 
  • 1/2 lb asparagus cut into 1 inch pieces 
  • 1 onion sliced thin 
  • 1T butter 
  • 1T olive oil 
  • 1T sage chiffonade 
  • 6 large eggs 
  • 1/4 cup heavy cream 
  • 6oz gruyere (or cheese of choice) shredded 
  • ½ teaspoon salt
  • ½ teaspoon fresh cracked black pepper 
  1. When it’s time to make the quiche, roll out the crust and place it into your pie dish. Use a fork to poke a few holes in it and then place in the fridge to chill as you prep the vegetables 
  2. Preheat oven to 400 
  3. Melt butter in a pan and add the onions and a pinch of salt. sauté over medium/low heat until onions are caramelized, about 15-20 minutes 
  4. Place mushrooms and asparagus on a sheet pan, drizzle with olive oil and then sprinkle with salt and pepper. Roast in 400 degree oven for 7 minutes 
  5. Lower oven temperature to 375 
  6. Combine eggs, cream, half the shredded cheese, sage, salt and pepper in a bowl and whisk well to combine 
  7. Take the crust out of the fridge and build your quiche! Place the remaining half of the cheese on the bottom followed by the onions, mushrooms and asparagus 8. Bake for 35-45 minutes or until it has just the slightest wobble in the center. Remove from the oven, let cool and enjoy!