Yesterday on hubby's day off I made this yummy quiche.
HERE, but I made a few changes to it like I do to almost any recipe I find. You could also replace the asparagus with chopped broccoli. I don't know how her quiche was done in only 30-35 minutes.
Asparagus Mushroom Quiche
Yield: 8 servings
1 sheet refrigerated pie pastry
1 pound fresh asparagus, cut into 1-inch pieces
1 medium purple onion, chopped
1 cup sliced fresh mushrooms
2 tablespoons butter
1 cup heavy whipping cream plus 1/3 cup of 1% milk
1 teaspoon dried basil
1/2 teaspoon of spicy brown mustard (next time I'm trying a whole teaspoon)
1/2 teaspoon salt
1/2 teaspoon pepper
Unroll pastry and firmly press into a 9-in. deep-dish pie plate; flute edges. Note: I used a metal pie crust guard while I baked this for one hour.
Cook asparagus in a covered dish in the microwave for about 3 minutes or until crisp-tender.
In a large skillet, saute onion and mushrooms in butter until tender. Stir in asparagus. Transfer to crust.
In a small bowl, whisk the eggs, cream/milk, basil, mustard, salt and pepper; pour over top.
Bake at 375° for about 1 hour or until a knife inserted near the center comes out clean.
Let stand for 10 minutes before cutting.
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