Asparagus and Mushroom Quiche

Name: Asparagus and Mushroom Quiche
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8 serving(s)
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

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Recipe 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

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

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

DIRECTIONS

Preheat oven to 425°F.
Bring a large saucepan of water to a boil on high.
Add asparagus, mushrooms and onion. Cook on high for 4 minutes (or until asparagus is tender-crisp). Drain in colander.
Press pie crust into 10-inch tart pan, pie pan, or cake pan (I prefer the latter).
Scatter asparagus, mushrooms, and onion in the crust and top vegetables with shredded cheese.
In a large bowl, mix remaining ingredients.
Pour egg mixture over the vegetables.
Bake at 425F for 30 minutes, or firm. Cool briefly.

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