Asparagus and Mushroom Quiche |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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I found this in with my grandmother's recipes when we were cleaning out her house. The spices add a nice bit to the quiche. Ingredients:
1 lb asparagus, bottoms trimmed and cut into 1-inch pieces |
6 ounces button mushrooms, sliced |
3/4 cup onion, coarsely diced |
1 refrigerated pie crust |
4 ounces gruyere or 4 ounces swiss cheese, shredded |
4 eggs |
3/4 cup half-and-half |
1 tablespoon yellow mustard |
1 teaspoon dried thyme |
1/2 teaspoon salt |
1/4 teaspoon dried parsley |
1/8 teaspoon nutmeg |
1/8 teaspoon ground black pepper |
Directions:
1. Preheat oven to 425°F.
2. Bring a large saucepan of water to a boil on high.
3. Add asparagus, mushrooms and onion. Cook on high for 4 minutes (or until asparagus is tender-crisp). Drain in colander.
4. Press pie crust into 10-inch tart pan, pie pan, or cake pan (I prefer the latter).
5. Scatter asparagus, mushrooms, and onion in the crust and top vegetables with shredded cheese.
6. In a large bowl, mix remaining ingredients.
7. Pour egg mixture over the vegetables.
8. Bake at 425F for 30 minutes, or firm. Cool briefly.
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