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Chicken, Proscuitto and Mushroom Risotto Recipe Our Kitchen

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INGREDIENTS: Quiche Pastry

  • 3 cups flour
  • 4.5 ounces butter, chilled
  • 2.5 ounces shortening, chilled
  • 6-8 tablespoons ice water

INGREDIENTS: Quiche Custard

  • 1.5 cups heavy cream
  • 3 eggs, well blended
  • Dash each of salt and pepper


INGREDIENTS: Quiche Filling

  • 1-pound asparagus cleaned, trimmed and sliced into 1-inch lengths
  • 1/3 pound mushrooms, sliced
  • 1/4 cup green onions, chopped
  • 1 teaspoon minced garlic
  • 2 tablespoons olive oil
  • 2 teaspoons thyme, crushed
  • 6 ounces Swiss cheese, grated
  • 3 ounces cheddar cheese, grated


Measure the flour and put into the bowl of a food processor. Add small pieces of butter and shortening. Blend by hitting pulse button on the machine once every few seconds until it resembles coarse meal. Add water and let continue to process until the mixture rolls into a ball (about 1 minute). The pastry can be rolled into a crust immediately. A pan with a removable bottom is preferred, but not necessary. Use a 10-inch pan.

Place parchment paper on the bottom of the quiche shell. Use pie weights or pinto beans sprinkled over the paper to keep the shell from rising. Bake in a preheated oven at 375 degrees for 15-18 minutes. If the shell is transparent on the bottom, it is not done. Bake until the shell is no longer transparent. Cool and remove the weights.

Blend all custard ingredients well and set aside.

Heat the olive oil in a sauté pan; add the asparagus, mushrooms, onions and garlic. Cook on high heat for 3-5 minutes, turning frequently to keep from burning. Add the thyme and stir well. Remove from the heat and cool. Once cooled, combine the asparagus mixture with the grated cheeses; mix well.

TO ASSEMBLE AND BAKE: Preheat oven to 350 degrees. Mix the quiche filling and custard together and pour carefully into the crust. Leave approximately 1/4-inch rim at the top. Bake for 30-40 minutes. Check for doneness by moving the pan. If the filling "wiggles", bake another 5 minutes. When done, let it cool completely.

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