Mushroom Asparagus Quiche

It's the weekend. Make a quiche! (It's not as hard as it looks).

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Makes: 2 quiches or 8 servings                          Time: 1 hour

Mushroom Asparagus Quiche

Makes: 2 quiches or 8 servings                            Time: 1 hours

• 2 frozen quiche crusts (you can make your own but I'm lazy in the morning)
• 1 package cremini mushrooms
• Half a shallot
• 1 bunch of peeled asparagus
• 1 cup of shredded cheddar or gruyere 
• 8 eggs
• 1/2 cup heavy cream
• 1 teaspoon nutmeg

1. Preheat oven to 350 degrees. Remove frozen quiche crusts and allow to defrost thoroughly. Meanwhile, shave asparagus using a vegetable peeler. Create long shavings by drawing the peeler from the base to the top of the stalk. Hold asparagus by the end as you peel. Discard tough ends.
2. Chop shallot and mushrooms and sauté over medium heat until soft. In a separate bowl, whisk eggs, cream and nutmeg.
3. Layer your fillings first (asparagus, mushrooms, cheese) into each quiche shell and then pour the egg mixture over top (half in each). 
4. Bake for 40-50 minutes and serve hot!