Laura’s Blog Entry
When warm weather hits and asparagus is in season it’s time to make quiche! This version is jam packed with healthy veggies. The original recipe I had called for twice as much cheese, as well as six slices of bacon. This was delicious, but not too good for us. I totally revamped it and filled it with vegetables instead. I find that 4 oz. of Swiss is plenty of cheese and also lightens the calorie load. This is great served with some fresh fruit. Oh and it’s a good way to use up leftover cooked asparagus.
One prepared piecrust
4 oz. Swiss cheese, shredded (or whatever cheese your prefer)
6 thin asparagus spears, blanched and cut into bite-sized pieces
4 large green onions, sliced on the bias – using the green stalk and all
1 cup sliced mushrooms
1/2 cup fresh spinach, chopped fine
1 roma tomato, diced
1 Tablespoon fresh basil, chopped fine
1 1/2 cup milk – I use 1%, but higher fat content makes it richer
Prepare pie crust by placing it in the pie dish. No need to pre-bake.
Note: I use a glass pyrex baking dish that is on the deep side. If your dish is shallow, you’ll probably only need 2 eggs and 1 cup milk.
Preheat oven to 425 degrees.
Saute the green onions and mushrooms until softened.
In the piecrust layer the following: spinach, asparagus, cheese, onion and mushroom mixture, tomato and basil.
In a medium bowl lightly mix the eggs until blended. Add milk. Season with a dash of nutmeg and salt and pepper to taste.
Place pie dish on a cookie sheet and put in oven. Bake 15 minutes.
Reduce heat to 350 degrees and bake an additional 20-25 minutes until center is set. For best results when cutting, let cool 15 minutes.
Another note: You can substitute any vegetable you like. Broccoli, sauteed zucchini, etc. Go crazy!