Thursday, August 4, 2016

Mushroom Asparagus Quiche

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What can I say about quiche that hasn’t already been said? It’s an easy-to-make dish, it can be customized however you like, and, with its filling of eggs, milk (or cream), and cheese, it is substantial enough to satisfy just about anyone. You can get super creative with assembling the various ingredients and produce works of art, but even fledgeling foodies can prepare a quiche that looks and tastes delicious. Here's a simple dice-and-dump recipe for a hearty breakfast, lunch, or dinner!

 

Ingredients: (serves 6-8)
~8 asparagus spears
~4oz mushrooms
4 eggs
1 cup milk (I used 1%)
~1 cup + 3 TBSP shredded cheddar cheese
~2-3 cloves garlic, minced
Pepper, salt, paprika to taste
1 pie crust


Heat oven to 350°F.

Beat eggs in a bowl. Add milk and spices and mix well. Finely chop the asparagus and mushrooms.

 

Toss the chopped mushroom and asparagus with 1 cup of shredded cheese. Place pie crust in a 9” pie pan, spread veggie-cheese mixture into the pie crust, then pour in the egg-milk mixture. Sprinkle the remaining shredded cheese on top.

Bake 40-50 minutes, until a toothpick inserted in the center comes out clean. Let the quiche cool for 5-10 minutes, then dig in!

 

~ Karla

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