Fancy, Easy Quiche

I first discovered this recipe when I wanted to throw a France-inspired brunch for my birthday a few years ago. The menu included a cheese plate, fruit, fresh baguettes and pastries, and this gloriously rich yet deceptively light quiche. Later, two friends separately asked me for the recipe and asked how the eggs could be so fluffy and the crust so flaky and light. The secret? Heavy cream and puff pastry sheets.

INGREDIENTS:

• 1 puff pastry sheet (they come in packages of 2), defrosted according to the manufacturer's directions
• 2 tablespoons of butter
• 8oz mushrooms, sliced
• 10-15 stalks of asparagus 
• 1 cup Gruyere cheese, grated
• 4 eggs
• 1/3 cup heavy whipping cream
• 2/3 cup whole milk
• 1/2 tsp black pepper

INSTRUCTIONS:

Preheat the oven to 425F. I used my beloved convection toaster oven.

1. Sautee the mushrooms and asparagus in the butter until the mushrooms are beginning to brown. Remove from heat and cool slightly
2. Beat together the eggs, cream, milk, and black pepper
3. Roll the pastry sheet out to roughly 12" square (from the 9" start), then drape it into a 9" glass pie dish. There is no need to grease the dish ahead of time. Be sure to press the puff pastry into the sides of the pie plate.
4. Cut off any excess puff pastry and discard.
5. Combine the semi-cooled mushrooms and asparagus with the egg mixture and 2/3 cup of cheese, then pour into the pie plate. 
6. Sprinkle the remaining 1/3 cup of cheese over the top
7. Bake at 425F for 20-25 minutes, or until the pastry is browned and the center of the egg is set. 

I ended up taking some of the leftover pastry to make a simple design. Also, your baking time may vary -- I used the convection setting on my toaster oven and the quiche was nicely browned at 18 minutes.

This can be made the day before, then re-heated in the oven. Quiches also freeze well, and you'll just want to defrost it in the refrigerator overnight then re-heat in the oven.