Asparagus and Mushroom Quiche

Submitted by AdeleProvence

"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."

 

• Ready In: 40mins
• Ingredients: 13
• Serves: 8

ingredients

• 453.59 g asparagus, bottoms trimmed and cut into 1-inch pieces
• 170.09 g button mushrooms, sliced
• 177.44 ml onion, coarsely diced
• 1 refrigerated pie crust
• 113.39 g gruyere or 113.39 g swiss cheese, shredded
• 4 eggs
• 177.44 ml half-and-half
• 14.79 ml yellow mustard
• 4.92 ml dried thyme
• 2.46 ml salt
• 1.23 ml dried parsley
• 0.61 ml nutmeg
• 0.61 ml 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.