To tell if an egg is raw or hard-cooked, spin it! If the egg spins easily, it is hard-cooked but if it wobbles, it is raw.
1 thick sheet puff or short crust pastry (frozen fine if thawed completely)
2 medium green asparagus stalks, chopped
½ cup white button mushrooms, thinly sliced
1 cup good quality sweet corn, rinsed and drained
¼ cup yellow onion, thinly sliced
1 cup spinach leaves, cleaned and torn
Olive oil for sautéing (small bit of butter mixed in so you avoid burning)
3 extra large organic eggs
1 cup whole milk
½ teaspoon ground nutmeg powder
1 ¼ tablespoons all purpose flour
½ teaspoon salt
½ teaspoon ground black pepper
½ cup low fat mozzarella cheese, shredded
½ cup low fat cheddar cheese, shredded
1. Preheat the oven to 180° C/ 355°F.
2. Roll out the puff pastry and place it into a flour-dusted 10 inch (25.5 cm) pie pan, about 1 ½ inch high (3.5 cm).
3. Press the dough all over lightly with a fork including the sides, and place in the oven for five minutes. Remove from the oven and set aside until it is ready to use.
4. In a large pan, drizzle the olive oil over medium heat. Sauté the asparagus, , mushrooms, corn and onion for five minutes. Add spinach and sautee for few minutes. Turn the heat off.
5. In a large bowl, mix together eggs, cream, nutmeg, flour, salt and pepper and whisk. Add the mozzarella. Add the sautéed vegetables.
6. Pour mixture into the pie pan and sprinkle cheddar cheese on top. Use a fork to swirl the cheese lightly into the egg mixture.
7. Place in the oven on lower middle rack and bake for approximately 30 minutes, depending on how brown you want the top of the quiche to be. Note that center of pie will rise but after removing from oven, it will go down.
8. Remove the pie pan from the oven, and allow to cool on the counter for at least 20 minutes before cutting any slices to serve or it will still be too soft to cut, it always needs time to harden.