1 package puff pastry
Extra virgin olive oil, for sautéing
2 Shallots, finely chopped
12 asparagus spears, chopped into 1 inch pieces with tips left whole
10 sun-dried tomatoes, chopped
8 oz white mushrooms, sliced
Salt and pepper to taste
1/4 teaspoon garlic powder
8 large eggs
1 cup half-and-half
4 tablespoons store bought pesto
1 cup feta cheese, crumbled
1/2 cup Parmesan cheese
Preheat oven to 400°F.
Line the bottom of two baking pans (round or square) with parchment paper.
Lay the puff pastry in the baking pan, making sure to leave a generous amount of puff pastry over the edges.
Using a fork, make lots of holes in the dough, then place in the oven.
Remove after 8 to 10 minutes, when dough has puffed and is lightly golden.
Sauté shallots until golden, then set aside.
Sauté asparagus until it is a bright green, sprinkle with a dash of salt and set aside.
Sauté mushrooms, making sure not to crowd the pan, then season with salt, pepper and garlic powder.
In a large bowl, make a custard by beating the eggs and half-and-half with a whisk. When mixture is well mixed and creamy, add the pesto and a dash of salt and pepper.
Scatter the shallots, asparagus, sun-dried tomatoes and mushrooms over the puff pastry shells.
Pour the custard over the vegetables.
Scatter the feta cheese and sprinkle the Parmesan into the quiche.
Bake at 400°F for 10 minutes, then lower temperature to 350°F for 20 minutes or until the center of the quiche is completely cooked.