Asparagus, Mushroom, and Cheddar Quiche

• Vegetarian

• Produce

  • 2/3 cup Asparagus
  • 1/2 cup Mushrooms

• Refrigerated

  • 5 Eggs, large

• Baking & Spices

  • 1 dash Black pepper
  • 1/4 tsp Salt

• Bread & Baked Goods

  • 1 9-inch pie crust

• Dairy

  • 1 cup Cheddar
  • 1/2 cup Heavy cream
  • 1/2 cup Whole milk

Found on thekittchen.com

Description

Ingredients

• 1 9-inch Pie Crust
• 2/3 cup chopped Asparagus
• 1/2 cup sliced Mushrooms
• 1 cup shredded Cheddar
• 5 Large Eggs
• 1/2 cup Heavy Cream
• 1/2 cup Whole Milk
• 1/4 teaspoon Salt
• dash of Black Pepper

Directions

• Heat the oven to 375 degrees. There is no need to precook the pie crust. If it is frozen let it thaw for 15 minutes first.
• Layer the asparagus, mushrooms, and cheese in the pie crust.
• Mix the eggs, cream, milk, salt, and pepper. Either beat them by hand for 2 minutes, or use a mixer for 1 minute. You want the eggs to be light and fluffy.
• Pour the egg mixture over the vegetables and cheese and into the pie crust. Fill the crust as much as possible, without letting the egg spill out.
• Bake for 35-45 minutes, until the center of the quiche has firmed up.