Asparagus Mushroom Quiche
Ingredients
- 1 Single-Crust
- 2 tbsps. Crisco® Pure Vegetable Oil
- 2 tbsps. butter
- 1 lb. fresh asparagus, trimmed
- 2 cups sliced or chopped fresh mushrooms (any variety)
- 3/4 cup chopped onion
- 4 large eggs
- 1 cup half-and-half
- 2 tsps. Dijon mustard
- 3/4 tsp. salt
- 1/2 tsp. pepper
- 1/4 tsp. garlic powder
- 1 cup shredded Gruyere or Swiss cheese
Directions
- Step 1
PREPARE recipe for Single-Crust Pie Crust. Roll out dough and line 9-inch pie plate. Trim and flute edges. Chill while preparing filling.
- Step 2
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.
- Step 3
Meanwhile, PIERCE bottom and sides of unbaked pie crust with fork about 50 times. Bake 12 minutes.
- Step 4
WHISK eggs in large bowl. Whisk in half-and-half, mustard, salt, pepper and garlic powder until blended.
- Step 5
SPOON asparagus mixture into par-baked crust. Sprinkle evenly with cheese. Pour egg mixture into crust. Garnish with reserved asparagus spears.
- Step 6
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.
Serving size
(1 slice, 1/8 of quiche)
- Calories 390
- Calories from Fat260g
- Total Fat 29g
- Saturated Fat 11g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0g
- Cholesterol 125mg
- Sodium 520mg
- Potassium 0mg
- Total Carbohydrates 22g
- Dietary Fiber 2g
- Sugars 2g
- Protein 12g
- Vitamin A 0%
- Vitamin C 0%
- Vitamin D 0%
- Calcium 0%
- Thiamin 0%
- Niacin 0%
- Zinc 0%
- Riboflavin 0%
- Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet