Asparagus Mushroom Quiche

Name: Asparagus Mushroom Quiche
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings.
Ingredients: 1 sheet refrigerated pie pastry; 1 pound fresh asparagus, cut into 1-inch pieces; 1 medium onion, chopped; 1 cup sliced fresh mushrooms; 2 tablespoons butter; 3 large eggs; 1-1/3 cups heavy whipping cream; 2 teaspoons minced fresh basil; 1/2 teaspoon salt; 1/2 teaspoon pepper

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

1 sheet refrigerated pie pastry
1 pound fresh asparagus, cut into 1-inch pieces
1 medium onion, chopped
1 cup sliced fresh mushrooms
2 tablespoons butter
3 large eggs
1-1/3 cups heavy whipping cream
2 teaspoons minced fresh basil
1/2 teaspoon salt
1/2 teaspoon pepper

Directions

1. Unroll pastry into a 9-in. deep-dish pie plate; flute edges.
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.
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.
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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