Mushroom Asparagus Fontina Quiche Recipe - Town & Country Living

Name: Mushroom Asparagus Fontina Quiche Recipe - Town & Country Living
Ingredients: 1 frozen pie crust; 2 tablespoons butter; 2/3 cup chopped thinly sliced leeks (using white part only); 5 cups sliced assorted mushrooms (I used a mix of small portabella and white button mushrooms); 1 cup asparagus (trimmed and cut into 1-inch pieces); 4 large eggs; 2/3 cup light cream; 1/3 cup whole milk; 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon freshly grated or ground nutmeg; 5 ounces coarsely grated Fontina cheese (divided)

"Want a light yet tasty vegetarian quiche recipe? This Mushroom Asparagus Fontina Quiche recipe is easy to make and is lighter than most quiche you've had...."

INGREDIENTS

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1 frozen pie crust

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2 tablespoons butter

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2/3 cup chopped thinly sliced leeks (using white part only)

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5 cups sliced assorted mushrooms (I used a mix of small portabella and white button mushrooms)

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1 cup asparagus (trimmed and cut into 1-inch pieces)

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4 large eggs

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2/3 cup light cream

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1/3 cup whole milk

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1/2 teaspoon salt

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1/2 teaspoon freshly ground black pepper

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1/2 teaspoon freshly grated or ground nutmeg

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5 ounces coarsely grated Fontina cheese (divided)

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