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Lion’s Maine, Asparagus & Spring Onion Puff Pastry Quiche

If you’re looking for something new to serve for breakfast or brunch, look no

further. This puff pastry quiche makes for an easy to make yet impressive

breakfast dish. Packed full of seasonal veggie goodness and feta cheese, it’s a far

cry from the same old eggs and toast and will have everyone reaching for

seconds.

Ingredients

4 eggs
1 sheet of puff pastry- thawed to room temperature
4oz of feta or goat feta cheese
3/4 cup of milk
1/4 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon Italian herb seasoning
1/2 a pound of asparagus
1/3 cup sliced lion’s mane mushrooms
1 large spring onion
7 tablespoons California Olive Ranch 100% CA EVOO, divided
1 cup cottage cheese

Instructions

Preheat oven to 450F
Line a 12” by 8” baking dish with parchment paper.
Roll out the puff pastry to fit nicely in the baking dish, you want the pastry to come up the sides about 2.5/3 inches.
Set a pot of water large enough for asparagus to boil.
When water is boiling add in 1/2 pound of asparagus and cook for about 4 minutes.
When done cooking remove asparagus from boiling water and set to the side.
Slice lion’s mane mushroom and spring onion thinly.
To a pan, add 4 tablespoons of California Olive Ranch 100% CA EVOO.
Sauté mushroom, onion and 1/4 teaspoon of salt until golden brown and fragrant, taking care to flip the mushrooms over once.
In a medium sized mixing bowl, add the eggs, cottage cheese, Italian herb seasoning, garlic powder and broken up feta cheese. Mix well.
With the remaining 3 tablespoons of California Olive Ranch 100% CA EVOO, brush the sides of the puff pastry.
Fill the puff pastry with the egg mixture.
Top the egg mixture with the sautéed spring onion, mushroom and asparagus.
Bake quiche in the preheated oven for 45 minutes, until eggs are completely cooked in the center and crust is golden brown.
Let quiche rest and cool for at least 8 minutes before slicing into it.

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