Asparagus and Mushroom Quiche

Break out the pie dish and show off this delightful and delicious recipe. It's healthy and filling, and a great meal to serve any time of day.

INSTRUCTIONS

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Preheat the oven to 350 degrees F. Spray an 8-9 inch pie plate or 10-inch tart pan with nonstick spray.

Roll out the pie dough into a 12 inch circle that is ⅛-inch thick. Place dough into your 8-9 inch pie plate or a 10 inch tart pan making sure to press dough into the sides and bottom of the plate. For the pie plate, fold the excess dough over the top edge. Using your forefinger and thumb, flute the edges or use a fork and press the dough down to make a decorative edge. Chill while preparing other ingredients.

Bring a large pot of water to a boil. Snap off the tough bottoms of the asparagus. Once the water is boiling, toss in the asparagus and cook until slightly tender, about 1-2 minutes. With a slotted spoon, remove the asparagus from the boiling water and immediately place them into an ice water bath (this will stop the cooking process and will keep them green). Cut them in half lengthwise and set aside.

In a large sauté pan, heat the butter and oil. Once the butter is melted, add the green garlic, spring onion, ½ teaspoon salt and a pinch of pepper and sauté until soft, about 2 minutes. Add the mushrooms and cook until tender, about 2 minutes. Let cool.

In a medium bowl, slightly beat the eggs, then whisk in the half & half, cheese, mushroom mixture, remaining ½ teaspoon salt and ¼ teaspoon pepper.  

Pour the quiche mixture into the pie shell. Place the asparagus on top of the quiche filling so it covers the top of the quiche. Brush the asparagus with a little bit of olive oil. Cover the quiche with foil and bake 30-35 minutes, or until a knife or toothpick inserted into the center comes out clean. Sprinkle with minced chives and serve warm.

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