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)

3 eggs

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!