With asparagus season upon us, it seemed right to make an asparagus quiche this week and share the recipe with you. The nice thing about a basic quiche is that you can add a range of fillings to it like broccoli, smoked salmon, bacon, ham, etc. This quiche has mushrooms and green onions along with the asparagus. It would be a great addition to your Easter brunch but would also be perfect to serve your friends for lunch or your family for an easy work-night meal. A side salad or fruit will make your meal complete.
- 4 tablespoons butter
- 1/2 pound asparagus, chopped into one inch pieces
- 8 green onions, chopped
- 1 small can mushrooms, drained
- 1 unbaked pie crust
- 6 eggs
- 1 cup milk
- 2 cups shredded Swiss cheese tossed in 2 tablespoons flour
- Salt and pepper to taste
- Preheat oven to 350 degrees.
- Melt butter in a skillet and saute asparagus and onions till tender. Add mushrooms at the end.
- Put pie shell in a pie pan and add the cooked mixture to the bottom and spread evenly.
- In a mixing bowl add eggs, milk, salt and pepper and mix till well blended.
- Stir in cheese/flour combo.
- Pour into the pie crust and bake for about 45 minutes.
- Check for doneness by inserting a knife into the middle. If it comes out clean, the quiche is done.
- Let sit for 10 minutes before cutting.
It has been a crazy few weeks here at The 2 Seasons. My 90 year-old mother, whom we have mentioned frequently here on the blog, fell and broke her hip. She had surgery to install pins, and then a week later had to have a second surgery and get a new hip. Jordan and Yankee are on a big vacation in Central America (she has posted photos on our Instagram ), and Little Miss has been our busy house guest. We are having so much fun with her. Jordan returns Sunday, and then I am headed to my parents’ home ,which is an eight-hour drive away, to help out for a few days. The blog will still be published, but we might miss a day or two.