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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 FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Aunt Sandy
Category:
Category:
Ingredients:  
Ingredients:  
1 9 in. Pie crust
⅔ cup chopped Asparagus
½ cup sliced Mushrooms
1 cup shredded Cheddar
5 Large eggs
½ cup heavy cream
½ cup whole milk (I use 1 cup of half and half)
¼ tsp. salt
dash of black pepper
Directions:
Directions:
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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