I made this quiche when my mom reminded me that my dad was trying to eat less meat…after taking a bite, he didn’t miss meat anymore! The asparagus is slightly crisp, cheese creamy, and crust flaky. It all plays well together. I serve it with some mixed greens on the side. It’s an awesome breakfast or lunch recipe.
12 asparagus stalks (6 oz w/o woody steams)
3 crimini mushrooms (sliced)
1 shallot (chopped)
1 garlic clove (minced)
4 oz fontina cheese (chopped)
½ cup milk
¼ cup heavy cream
1 pie crust
Salt and pepper to taste
Preheat the oven to 375 degrees Fahrenheit.
Cut or snap off the woody ends of the asparagus. Chop the stalks into pieces, roughly ½ inch in length. Saute the asparagus pieces in the oil with the sliced mushrooms, shallot, and garlic with a pinch of salt for about 8-10 minutes (or until mushrooms browned and asparagus slightly tender). When cooked, add the veggies to the pie shell (If you’re making your own crust, bake the homemade crust for 10-12 minutes first. This “double baking” will ensure that the crust becomes crisp).
In a mixing bowl, whisk together the eggs, milk, heavy cream, salt, and pepper. Pour this mixture into the pie shell over the veggies. Add to oven and bake for 30-35 minutes, or until set.
Remove from the oven and allow to cool slightly before cutting a piece. Also good at room temperature!