Asparagus and Mushroom Quiche

Ingredients

• Pie crust

  Cookie-type, prepared from recipe, graham cracker, baked

  100g

• Butter

  Unsalted

  1 tbsp or 14g

• Asparagus

  Canned, drained solids

  8 oz or 227g

• Onions

  Raw

  ½ cup, sliced or 58g

• Mushrooms

  Oyster, raw

  1 cup sliced or 86g

• Garlic

  Raw

  2 tsp or 6g

• Egg

  Whole, fresh eggs

  6 large or 300g

• Half and half cream

  Fluid

  ½ cup or 121g

• Thyme

  Spices, dried

  ½ tsp, ground or 0.7g

• Nutmeg

  Spices, ground

  ¹⁄₁₆ tsp or 0.1g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ½ tsp or 1g

• Cheddar cheese

  4 oz or 113g

Directions

1. Preheat your oven to 350 degrees F. Form pie shell in a pie dish that has been sprayed with cooking spray. Melt butter in a large skillet over medium high heat. Add asparagus, onion and mushrooms and saute for 3 minutes, or until asparagus is crisp-tender. Add garlic and cook until fragrant, about an additional 30 seconds. Whisk together eggs, half and half, thyme, nutmeg, salt and pepper in a large bowl. Add ham, shredded cheeses and asparagus mixture. Stir to combine. Pour into pie shell and bake (uncovered) for 40-45 minutes, or until eggs are set and crust is golden brown.

Similar Foods

• Asparagus with Mushrooms and Hazelnuts
• Mushroom and Asparagus Scramble Breakfast
• Mushroom Quiche
• Creamy Lemon Chicken with Asparagus and Mushrooms
• Creamy Mushroom Asparagus Orzo
• Bacon and Swiss Quiche