ASPARAGUS AND MUSHROOM QUICHE

Asparagus and Mushroom Quiche image

Provided by AdeleProvence

Time 40m

Yield 8 serving(s)

Number Of Ingredients 13

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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

Steps:

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.

Nutrition Facts : Calories 247.6, Fat 15.4, SaturatedFat 7, Cholesterol 117.1, Sodium 359.2, Carbohydrate 16.8, Fiber 2.4, Sugar 2.9, Protein 11.7