Fat Moon Farm Herbed Quiche

For the Crust 

Ingredients:

• 1 Stick Unsalted Butter, cubed and cold 
• 1 Cup All-Purpose Flour 
• 1/4 Cup Whole Wheat Flour 
• 1/2 t Salt 
• 1 t Chopped Rosemary 
• 2T Ice Cold Water 

How to Make:

1. Combine both flours, salt, and rosemary in a bowl and stir together.

2. 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.

3. Mix in water 1 T at a time until a dough comes together.

4. Kneed a few times by hand to get dough into a ball and then wrap with plastic and place in the fridge for 1 hour to rest, or overnight.

For the Quiche 

Ingredients:

• 12oz Fat Moon 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  

How to Make:

1. When it’s time to make the quiche, roll out the crust and place 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 degrees.
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 degrees. 
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!