Phyllo Quiche with Asparagus, Mushrooms and Goat Cheese

Instructions

• Generously brush a 9×13 inch rectangular baking dish with butter. Set aside.
• Preheat oven to 350F and place the rack in the middle.
• Fold each phyllo sheet somewhat like an accordion and arrange them in the baking dish one after another to completely cover the dish with the dough.
• In a small bowl, melt 3 tbsp of butter in the microwave for about 30 seconds. Incorporate 1 tbsp of Dijon mustard into the melted butter.
• Brush the phyllo dough with the butter and mustard mixture.
• Bake for 10-12 minutes.
• Meanwhile, cook the vegetables. In a pan over medium heat, warm 1 tbsp of olive oil. Sauté the sliced leek, asparagus pieces (1 bunch, cut into ½ inch pieces) and sliced mushrooms (1 package, 227g) for 3-4 minutes. Add 3 minced garlic cloves and cook for 1 minute. Salt.
• Spread the cooked vegetable mixture evenly on the phyllo dough, leaving about ½ inch at the edges for a crust effect. Note that you might have a bit too much filling… simply eat 2-3 bites of the mixture if needed ;).
• Distribute the goat cheese pieces (100g broken into pieces) on top.
• In a large bowl, whisk 6 eggs together. Incorporate ¾ cup of 35% cream and ½ tsp of salt. Pour the egg mixture evenly over the dough and vegetables.
• Bake for an additional 25-30 minutes, until the eggs are set and the crust is golden. Let it rest for a couple of minutes. Add freshly ground black pepper to taste.
• Garnish with chopped chives and slice into 8 portions.