From Philip McGrath, Westchester Community College Culinary Arts and Management curriculum chair, and students: Yennifer Hernandez, Daniel Mazin, and Kyla Brown
Makes one 10-inch quiche
1¼ cups all-purpose flour
¼ tsp kosher salt
½ cup (1 stick) cold unsalted butter, cut into cubes
3 Tbsp ice-cold water
8 oz duck bacon, roughly chopped
1 Tbsp unsalted butter
12 pencil asparagus, tips and woody ends removed, sliced ¼-inch thick on the bias (about ½ cup, chopped)
6 scallions trimmed, the white part sliced ¼-inch thick on the bias (about ½-cup chopped; reserve dark and light green parts for another use)
½ cup of golden chanterelles or other wild mushrooms, left whole if tiny, broken or roughly chopped if larger
kosher salt and cracked black pepper to taste
6 large eggs
3 cups half-and-half
4 oz crumbled Chèvre
1 Tbsp finely chopped fresh sorrel
In a medium bowl, combine the flour and salt. Using your fingertips, cut in the butter until the mixture is coarse in texture and the butter is about the size of lentils. Add the ice water and blend with your hands until just incorporated and the dough comes together. Roll into a ball. Cover and refrigerate for at least one hour. Dough may be made the day before.
For Bacon/Vegetable Filling:
In a large, shallow pan over medium heat, add the bacon and cook until crisp, 3 to 5 minutes. Drain well on paper towel. Return the pan to the heat and add the butter. When melted, add the asparagus, scallions, and mushrooms; salt and pepper to taste. Cook, stirring until just tender, about 3 minutes. Remove and let cool then combine with the bacon and reserve.
For Egg Filling:
In a medium bowl, beat the eggs until smooth. Add the half-and-half, cheese, sorrel, and nutmeg. Blend well and reserve.
Preheat oven to 350°F. On a lightly floured surface, roll the dough into a circle of approximately 13 inches in diameter. Lift into a 10-inch pie pan, trimming the edges to leave a ½-inch overhang. Crimp the edges with thumbs. Prick the entire surface lightly with a fork, line with aluminum foil or parchment paper. Weigh with pie weights or dried beans and bake until the crust just begins to brown, about 20 minutes. Remove from oven, let cool, and remove the weights.Sprinkle the reserved vegetable filling evenly in the pie shell. Ladle the reserved egg filling over the vegetables and bake about 40 minutes, until the center is just set. Remove from oven and let cool before slicing and serving.