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.
We are getting ready to start offering cupcakes in the bakery at the Merc. This means (bad news) that I have to taste taste taste cupcakes constantly until...
24 minutes ago