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
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.
(1 slice, 1/8 of quiche)
Calories from Fat260g
Total Fat 29g
Saturated Fat 11g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrates 22g
Dietary Fiber 2g
Vitamin A 0%
Vitamin C 0%
Vitamin D 0%
*Percent Daily Values are based on a 2,000 calorie diet