|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 18g||23%|
|Saturated Fat 11g||53%|
|Total Carbohydrate 6g||2%|
|Dietary Fiber 1g||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Serve this versatile asparagus, mushroom, and tomato quiche for lunch or as a brunch dish. Use a homemade pie pastry or a deep dish frozen crust. Frozen steamed asparagus may be used in the recipe as well.
If you aren't a fan of mushrooms, feel free to omit them. Add a little more asparagus or tomatoes, or use some diced ham or crumbled cooked bacon in the quiche.
- 1/2 to 3/4 pound asparagus (trimmed, chopped)
- 2 tablespoons butter
- 1/2 cup mushrooms (chopped)
- 4 green onions (with green, thinly sliced)
- 1 pie shell (partially baked)
- 1 small tomato (peeled, seeded, diced)
- 1 1/2 cups/6 ounces Havarti cheese (or Swiss, shredded)
- 4 large eggs
- 1 1/2 cups half-and-half (or whole milk)
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1 dash nutmeg
Gather the ingredients.
In a saucepan, cover asparagus with water. Bring to a boil over high heat; reduce heat, cover, and cook for 5 minutes, or until just tender. Drain and set aside.
In a large skillet, heat the butter over medium-low heat; add mushrooms. Saute until mushrooms are tender.
Add green onions and cook for 1 minute longer. Set aside.
Heat the oven to 375 F / 190 C.
If you are using a homemade pastry, prepare it following your recipe. Chill the pastry, roll it out, and then fit it into the 9- or 10-inch pie plate. Line the pie bottom and sides of the pastry with foil and fill with pie weights or dried beans or rice. Alternatively, follow the instructions on your ready-made crust for partially baking the crust.
Bake the pastry in the preheated oven for 8 minutes. Remove the partially baked crust from oven to a rack; remove the pie weights and foil. Reduce oven temperature to 350 F / 180 C.
Arrange the prepared vegetables and shredded cheese in pie pastry.
Whisk together the eggs and half-and-half; add salt, pepper, and nutmeg.
Pour egg mixture over the vegetables.
Place the filled pie shell on a large cookie sheet or jelly-roll pan. Place in the oven and cook for 45 to 55 minutes, or until the filling is set. A butter knife inserted in the center should come out clean.
- A partially baked pie crust is often called for in custard or cream pies. To partially bake the pie crust, line the crust with a sheet of foil and fill it with pie weights or dry beans. Bake the crust in a preheated 400 F oven for 15 minutes. Remove the pie weights and foil and reduce the oven temperature to 375 F. Bake the crust for an additional 8 minutes; remove to a rack to cool. Prepare the quiche filling and bake as directed.
- Cook and crumble 4 to 6 strips of bacon and sprinkle it over the vegetables before adding the cheese.
- Diced cooked ham or leftover turkey may be added to the quiche along with the vegetables.
- Steamed fiddleheads are an excellent substitution for the asparagus if you can find them in your area. They're only available for a short time in the spring.
- Spring ramps may be used instead of green onions. They're also only available in the spring.
- Use shredded cheddar cheese or a cheddar jack blend instead of Swiss cheese.