Asparagus Mushroom Quiche:

For like, half of my life I baked these egg pies and felt so fancy until I realized "keesh" is actually spelled quiche. Hunny, I am just a small town southern gal who never had "keesh" at my momma's table.  Momma's eggs were fried and her pie crust full of sugar!  Sometimes you just have to resort to phonetics, right? Geez.  Oh well, it may have been spelled wrong on my recipe card, but that didn't change the fact that there was never a morsel of my fancy keeshes left on a plate!  

Last week my daughter and I decided we needed a mom daughter brunch date.  So we reserved a table in my kitchen.  Why is it so extremely gratifying to cook for your adult children? It is by far one of my most favorite things to do. She is a vegetarian and I am a wanna-be-vegetarian, meaning, some days I am and some days I am not. haha

So, with my daughter's vegetarian diet in mind I went refrigerator diving in my kitchen and came up with a pretty darn good egg pie concoction.  If you like asparagus and mushrooms you are going to love this! I am sure if you are a meat eater you can throw in some ham cubes or bacon to your own liking, but like I said, I usually pass on the pork. Enjoy this recipe! 

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Asparagus Mushroom Quiche

Ingredients:
  • 1 Deep Dish Pie Crust (Scratch made crust is obviously best but if you cant get that done today, just buy one, it ain't a sin.)
  • 5 Eggs (mine are medium to large size)
  • 1/4 c Heavy Cream
  • 1/4 c Onion, minced
  • 1/2 c Mushrooms, thickly sliced 
  • 1/2 c Asparagus, chopped
  • 1 c cheddar cheese 
  • Tomato Slices (for top)
  • Handful of fresh basil leaves, chopped fine (or about 1/2 tsp if using dried)
  • 1/2 tsp Salt
  • 1/4 tsp Dry Mustard
  • 1/4 tsp Thyme
  • 1/4 tsp Dill
  • 1/8 tsp Pepper Flakes (optional) 
Instructions: 
PREHEAT OVEN to 375ºF.
  1. Gather ingredients and utensils, then chop, mince and slice according to the ingredients list.
  2. Break eggs in medium size bowl and add cream, salt, dry mustard, thyme, dill and pepper flakes. Set aside. 
  3. In the pie crust toss together the onions, mushrooms, asparagus, cheese and fresh basil.  If using dried basil, add it to the egg mixture in step 2. 
  4. Pour egg mixture over veggies in crust. 
  5. Gently lay tomato slices on top. (I also crack some black pepper on top of tomatoes sometimes)
  6. Bake on center rack of oven for about 35 minutes or until center does not jiggle. Let stand for about 10 minutes before serving.   
Oh Y'all, this quiche is so scrumptious! As my momma would say, this will make your tongue slap your brains out! I think that means it is really, really good, but I wouldn't advocate allowing that tragedy to happen. Somebody has to be around to flip dirt and gather eggs! 

Cheers Y'all!,  




 
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