Asparagus Quiche
"Serve this asparagus quiche for lunch or as a brunch dish. Feel free to cut back on mushrooms or use a little less asparagus if you'd like to add a little ham or leftover turkey...."
INGREDIENTS
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1/2 to 3/4 pound asparagus, trimmed, chopped
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water
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2 tablespoons butter
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1/2 cup chopped mushrooms
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4 green onions, with green, thinly sliced
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1 small tomato, peeled, seeded, diced
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1 1/2 cups shredded Havarti cheese or Swiss, about 6 ounces
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4 large eggs
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1 1/2 cups half-and-half or whole milk
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1/2 teaspoon salt
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1/8 teaspoon ground black pepper
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dash nutmeg
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