MUSHROOM ASPARAGUS QUICHE

It's the weekend. Make a quiche! (It's not as hard as it looks).
Makes: 8 servings (2 quiches)                                                                                         Takes: 1 hour

MUSHROOM ASPARAGUS QUICHE

Makes: 8 servings (2 quiches)                            
Takes: 1 hour
  • 2 frozen quiche crusts (or homemade if you're ambitious)
  • 1 package cremini mushrooms
  • 1 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°. Allow frozen crusts to defrost thoroughly.
  2. 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.
  3. Chop shallot and mushrooms and sauté over medium heat until soft. In a separate bowl, whisk eggs, cream and nutmeg.
  4. Layer your fillings first (asparagus, mushrooms, cheese) into each quiche shell and then pour the egg mixture over top (half in each). Top with shredded cheese and bake for 40-50 minutes. Serve warm with a side salad.