Asparagus morel pie Serving Size - 10 Prepared By - Sarah Recipe Rating
			VEGETABLE-MUSHROOM MIXTURE: 4 TABLESPOONS (1/2 STICK) UNSALTED BUTTER 1 1/2 CUPS LEEKS SLICED INTO '/2-INCH RINGS 1 1/2 CUPS SLICED FRESH OR REHYDRATED MOREL MUSHROOMS SALT AND PEPPER 1 CUP THINLY SLICED ASPARAGUS CUSTARD: 1 1/2 CUPS HEAVY CREAM 3 EGGS 1/4 TEASPOON CHOPPED GARLIC 1/8 TEASPOON GRATED NUTMEG 3/4 TEASPOON SALT 1/4 TEASPOON PEPPER PAR-BAKED THYME PASTRY PIE CRUST, TART SHELLS, OR MINI-APPETIZER TART SHELLS 8 OUNCES FONTINA, GRUYERE, OR WHITE CHEDDAR, GRATED PLUM TOMATO SAUCE OPTIONAL THYME SPRIG, FOR GARNISH
			Preheat the oven to 350°F. To make the vegetable-mushroom mixture: In a large sauté pan over medium heat, melt the butter. When the butter starts to brown (little brown bits separating from the clear butter), add the leeks and morels, and lightly season with salt and pepper to taste. Sauté until leeks are wilted but not too brown. Add the asparagus. Continue to saute until the asparagus are slightly soft but still retain crunch. Set aside. To make the custard: In a bowl, whisk together the cream, eggs, garlic, nutmeg, salt, and pepper until well combined. Cover the bottom of the par-baked pie crust or tart shells with the vegetable-mushroom mixture. Pour the custard over the veggies and sprinkle the top with the grated cheese. Place the pie or tarts on a sheet pan and bake until custard is light brown, about 20 minutes for a large pie, 10 to 15 minutes for the tarts, or 5 to 7 minutes for the mini appetizers. Serve the pie warm with a spoonful of plum tomato sauce; you can put the sauce on the plate and set the tart on top, serve the sauce on the side, or use it as a topping. Garnish with a thyme sprig.