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Asparagus, Mushroom, and Cheddar Quiche Recipe

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This recipe for Asparagus, Mushroom, and Cheddar Quiche, by , is from The Romano Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Aunt Sandy


1 9 in. Pie crust
⅔ cup chopped Asparagus
cup sliced Mushrooms
1 cup shredded Cheddar
5 Large eggs
cup heavy cream
cup whole milk (I use 1 cup of half and half)
tsp. salt
dash of black pepper

Heat the oven 375 degrees. There is no need pre-cook the pie crust. If it is frozen let it thaw for 15 mins. first
Layer the asparagus, mushrooms, and cheese in the pie crust
Mix the eggs, cream, milk, salt, and pepper. Either beat them by hand for 2 mins. or use a mixer for 1 min. You want the eggs to be light fluffy.
Pour the egg mixture over the vegetable and cheese and into the pie crust. Fill the crust as much as possible, without letting the edge spill out.
Bake for 35-45 mins. until the center of the quiche has firmed up




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