Asparagus, Mushroom & Goat Cheese Quiche

Z and I haven't had a free weekend since the beginning of July. You all know what I mean: It's the let's-cram-every-getaway-imaginable-into-every-weekend-in-the-summer syndrome. It's been fun, but tiring. And this past weekend was no exception.

Friday night, I got out of work early and visited my sister and her family in Maine. Saturday morning, Z and I drove down to Connecticut for one of my good friend's bridal showers. Then, on Sunday, we went to Westborough for a family party. It was a blast, but exhausting. By the time we got home Sunday night, we were ready to relax and eat dinner. 

I had purchased pie crust from Trader Joe's earlier that day so we could have quiche for dinner that night. I took the pie crust out to thaw, and - thanks to my level of impatience at this point in the night - I tried unrolling the frozen dough way before it was ready, resulting in bits and pieces of pie crust. Frustrated, I stormed off to Star Market near our home and bought another pie crust. Let's just say we ate dinner a little later than we expected (9:30 p.m., to be exact).

Thankfully, the new pie crust saved dinner, and we were able to savor the last few minutes of the weekend.

Asparagus, Mushroom & Goat Cheese Quiche

Yields: 1 quiche (6 servings)

-2 tbsp. olive oil

-1 cup white button mushrooms, sliced

-1 cup asparagus, chopped

-1 frozen deep dish pie crust, thawed

-2 oz. goat cheese

-3 eggs

-1 cup half and half

-Salt and black pepper, to taste

Directions:

1.) Preheat oven to 400 degrees.

2.) Heat oil in a frying pan over medium heat. Add mushrooms, and cook until tender.

3.) Bring a saucepan of salted water to a boil. Cook asparagus in boiling water until just tender, about 1-2 minutes. Immediately drain and run under cold water.

4.) Place the mushrooms and asparagus into the bottom of the pie shell. Crumble the goat cheese over the vegetables. In a small bowl, whisk together the eggs, cream, salt and pepper until smooth. Pour the egg mixture over the vegetables and cheese. 

5.) Bake uncovered for 35-40 minutes, or until firm and lightly browned on top. Let cool 5-10 minutes before serving. 

The end result: an elegant, creamy quiche that's surprisingly light and chocked full of vegetables. I used a deep dish pie crust, but I recommend just going for a regular crust (and only using two eggs + 3/4 cup half and half).

We enjoyed our quiche with a side salad and some toasted bread, which made for a well-balanced Sunday dinner (even if it was eaten at 9:30 p.m.). 

Which do you prefer: A weekend with no plans, or a weekend chocked full of plans?

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