Quiche recipe questions?

K I have ham , asparagus, White button mushrooms, swiss and parmesan cheese. Was looking at some recipes, but when using fresh mushroom and asparagus, would you roast the veggies before adding? Or what? One recipe called for canned asparagus =[ i do NOT but that mushy stringy stuff. Any help?


Ty in advanceQuiche recipe questions?
First, what time is dinner?? I'm sure I can get a flight cross country really fast..... ;)





On the asparagus, I would DEFNITELY roast it in the oven~evoo, salt and pepper, as it's going into another application, and NOT going to be eaten alone, so you don't want to fight with flavors. The oven roasting will bring out the intense flavor instead of leaving it in the raw form....Canned asparagus is fine if you want to waste your money on mush.......I totally agree with you there....





Now onto the mushrooms:





You're right here, too~ either roast or (my personal favorite, sautee them) sautee them. Mushrooms have a great deal of natural moisture, and if they're NOT cooked prior to using them in a quiche application, they're going to release a LOT of moisture during the baking process and you will NOT be happy with the texture of the quiche......





So, roast the asparagus, cool......saute the mushrooms with onions and some sherry, cognac, brandy, etc. LET ALL THE JUICES EVAPORATE BEFORE PROCEEDING WITH THE QUICHE RECIPE.





The recipe sounds delicious.......Let me know how it turns out, please!!











Christopher K.Quiche recipe questions?
Although I rarely answer questions this way, I agree with ChristopherK in every point of his flavor profiles, cooking processes, and applications in handling the fresh Asparagus and Mushrooms. Cooking a Quiche is a delicate baking process which requires a precise method with exact measurements and certain steps and temps, thank God you know your foods very well. I personally, have not ever made a Quiche but have born witness to many Qualified and Certified Chefs make some heavenly ones and I top them off with a killer Hollandaise! This inspires me to make one since you have mentioned all of my most favorite ingredients here! I hope it turns out well Libby, happy cooking to you! Side note, pancetta, or cappicola might be your next try instead of ham or bacon, gives it a little kick!
I'd blanch them first, although roasting would give them a nice flavor. Just dip them in a pot of boiling water for about three minutes, then plunge them into a bath of ice water. Then they'll cook up nicely in the quiche without seeming raw or overdone. You can also saute the mushrooms and steam the asparagus, but that's a lot more dishes!





Another good recipe for those ingredients would be an omelet. Sounds tasty either way!
I would cook the veggies ahead of time - try blanching the asparagus (plunge into boiling water for 20, 30 seconds tops, then into icy cold water to stop cooking); the mushrooms could be either roasted or sauteed, but you would definitely want to precook them, otherwise they would release their liquid into the quiche, which sounds less than appetizing.


Good luck - sounds delicious!
Blanch or roast the asparagus just a bit so that it won't be too crunchy, and saute the mushrooms to remove some of the water or they will make your quiche runny. It sounds like you have the makings of a yummy quiche!
i personally would cook them a little bit, just so they're not raw, but you don't want them to be limp or squishy - they'll mostly cook while in the quiche.
I saute my stuff first - I just think it tastes better.