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Asparagus and Mushroom Quiche

See original recipe at: food.com
kept byDebra
recipe byfood.com
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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

 
  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.
  9.  
  10.  
See original recipe at food.com

 

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