Asparagus Mushroom Quiche
TOTAL TIME: Prep: 20 min. Bake: 30 min. + standing
YIELD: 8 servings.
Nothing says Mother’s Day like a quiche. The buttery crust and fresh fillings—in this case, spring favorites asparagus, mushrooms and onion—show Mom how much you care. But don’t be intimidated: A super-easy refrigerated pastry makes this recipe a cinch to put together. —Trisha Kruse, Eagle, Idaho
Ingredients
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1 sheet refrigerated pie pastry
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1 pound fresh asparagus, cut into 1-inch pieces
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1 medium onion, chopped
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1 cup sliced fresh mushrooms
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2 tablespoons butter
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3 large eggs
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1-1/3 cups heavy whipping cream
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2 teaspoons minced fresh basil
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1/2 teaspoon salt
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1/2 teaspoon pepper
Directions
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1.
Unroll pastry into a 9-in. deep-dish pie plate; flute edges.
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2.
Place asparagus in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-5 minutes or until crisp-tender.
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3.
In a large skillet, saute onion and mushrooms in butter until tender. Stir in asparagus. Transfer to crust. In a small bowl, whisk the eggs, cream, basil, salt and pepper; pour over top.
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4.
Bake at 375° for 30-35 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
Nutrition Facts
1 piece: 326 calories, 26g fat (15g saturated fat), 146mg cholesterol, 313mg sodium, 18g carbohydrate (3g sugars, 1g fiber), 5g protein.
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