Asparagus Mushroom Quiche |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Nothing says Motherâs Day like a quiche. The buttery crust and fresh fillingsâin this case, spring favorites asparagus, mushrooms and onionâshow Mom how much you care. But donât be intimidated: A super-easy refrigerated pastry makes this recipe a cinch to put together. âTrisha 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 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 near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 8 servings.
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