Asparagus Mushroom Quiche
Prep Time: 25 min
Cook Time: 45 Min
Serves 8 Servings
Difficulty Moderate
Ingredients
- 1 Classic Crisco® Pie Crust | Crisco – Single-Crust
- 2 Tbsp. Crisco® Pure Vegetable Oil
- 2 Tbsp. butter
- 1 lb. fresh asparagus, trimmed
- 2 C. sliced or chopped fresh mushrooms (any variety)
- 3/4 C. chopped onion
- 4 large eggs
- 1 C. half-and-half
- 2 tsp. Dijon mustard
- 3/4 tsp. salt
- 1/2 tsp. pepper
- 1/4 tsp. Spice Islands® Garlic Powder
- 1 C. shredded Gruyere or Swiss cheese
Directions
- PREPARE recipe for Single-Crust Pie Crust. Roll out dough and line 9-inch pie plate. Trim and flute edges. Chill while preparing filling.
- HEAT oven to 425°F. Cut off top portion of eight asparagus spears to make 8 (3-inch) long spears; reserve for garnish. Cut all remaining asparagus into 1/2-inch pieces. Heat oil and butter in large skillet over medium heat. Add 1/2-inch asparagus pieces, mushrooms and onions. Saute 10 minutes or until asparagus is tender. Remove from heat.
- Meanwhile, PIERCE bottom and sides of unbaked pie crust with fork about 50 times. Bake 12 minutes.
- WHISK eggs in large bowl. Whisk in half-and-half, mustard, salt, pepper and garlic powder until blended.
- SPOON asparagus mixture into par-baked crust. Sprinkle evenly with cheese. Pour egg mixture into crust. Garnish with reserved asparagus spears.
- REDUCE oven temperature to 350°F. Bake 30 to 35 minutes or until knife inserted into center comes out clean. Let stand 10 minutes before serving.
