Preparation

Preheat Cuisinart® Brick Oven to 350°F on the bake setting fitted with the baking stone on a rack in position “A”. Preheat stone for at least 30 minutes. Roll out the dough into a 10-inch disc that is about ⅛ inch thick. Fit into an un-greased 9- inch, 1½ quart, ceramic pie baker. Chill in refrigerator for about 20 minutes. Using a fork, prick the dough evenly all over but make sure not to go entirely through the dough. Line the shell with parchment and weigh down with dried beans or rice. Bake in preheated oven for 15-20 minutes, or until the dough underneath the parchment is no longer wet. Remove the beans/rice and parchment and continue baking until the shell is golden brown. Remove; chill; reserve. While the shell is baking, place the butter/olive oil in a skillet over medium heat. Add the asparagus and mushrooms and sauté over medium-high heat for 4-5 minutes, or until the asparagus is bright and just softened. Reserve.In a medium bowl, mix the milk, cream, eggs, salt and pepper. Using a Cuisinart® hand mixer fitted with the whisk attachment, whip the mixture on high for 30 seconds-1 minute. Spread the asparagus and mushrooms evenly on the bottom of the cooled tart shell. Pour in the liquid mixture and top with the fontina.Bake on the pre-heated baking stone for 40-60 minutes, or until the quiche has browned on top and is just set.