Asparagus and Mushroom Quiche
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|1 bunch||fresh asparagus..cleaned and cut in aprox 1inch peices|
|1 medium||onion diced|
|1 pkg||sliced mushrooms|
|2 c||monterey jack cheese|
|2||deep dish pie shells|
|6-8||slices of bacon cooked and crumbed for topping|
|salt and pepper|
|2-3 Tbsp||olive oil|
Preheat oven to 350
In one skillet saulte onions, mushrooms, and garlic with olive oil.
In another skillet saulte asparagus in olive oil ..add salt and pepper..i deglazed my pan with a little white..but not necessary i just like the flavor. You want the asparagus a little tender but dont over cook.
In a bowl whisk togather eggs and milk..add a little salt and pepper. add 1 cup of the cheese.
Evenly divide the aparagus and onion/mushroom mixture between the two pie shells. Pour the egg mixture over..1/2 in each shell
Bake for 30 min on 350
while quiche is baking fry bacon and crumble
after 30 min top the quiched with remaining 1 cup of cheese and bacon ..put back in the oven for another 5 min