Asparagus Quiche

Source: Ultimate Breakfast Cookbook by S. L. Watson, slightly adapted

• Ready In: 1 hr 10 mins
• Serves: 6

Ingredients

•  deep dish pie shell (9 inch)
• 1 (10 ounce) can asparagus spears, drained
• 1  cup  sliced cooked mushroom
• 1  cup  shredded swiss cheese
• 2  tablespoons all-purpose flour
• 3  eggs, beaten
• 1⁄2 cup half-and-half
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon black pepper
• 1⁄4 teaspoon ground nutmeg

Directions

1. Preheat the oven to 350 degrees.
2. Place the pie crust in a 9 inch pie pan.
3. Trim and flute edges as desired.
4. Place the asparagus and mushrooms over the bottom of the crust.
5. In a mixing bowl, add the Swiss cheese and flour.
6. Toss until combined.
7. Add the eggs, half-and-half, salt, black pepper and nutmeg.
8. Whisk until combined and pour into the pie crust.
9. Bake for 55 minutes or until a knife inserted in the center of the quiche comes out clean.
10. Remove the quiche from the oven and cool for 5 minutes.