Mimi's Asparagus and Mushroom Quiche
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 428.8
- Total Fat: 34.7 g
- Cholesterol: 196.5 mg
- Sodium: 630.2 mg
- Total Carbs: 19.6 g
- Dietary Fiber: 1.8 g
- Protein: 11.1 g
View full nutritional breakdown of Mimi's Asparagus and Mushroom Quiche calories by ingredient
Introduction
Spring has sprung, and now is the perfect time to enjoy all these fresh ingredients Mother Nature has to offer. Use fresh thyme if you have access to it. Also, freshly-grated nutmeg kicks up the flavor of the pie. Spring has sprung, and now is the perfect time to enjoy all these fresh ingredients Mother Nature has to offer. Use fresh thyme if you have access to it. Also, freshly-grated nutmeg kicks up the flavor of the pie.Number of Servings: 6
Ingredients
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1 cup Asparagus, fresh
1 cup pieces Mushrooms, cooked
4 large Egg, fresh, whole, raw
3 oz Goat Cheese, Soft
0.5 cup, chopped Onions, raw
1 cup, fluid (yields 2 cups whip Heavy Whipping Cream
2 tbsp Parmesan Cheese, grated
2 tbsp Butter, salted
0.25 cup Flour - Gold medal all purpose flour
1 crust, single 9" Pie crust, frozen, ready-to-bake
1 tbsp Extra Virgin Olive Oil
1 tsp Morton: Kosher Salt (by HOSSIEHOS)
1 tsp Pepper, white
1 tsp Thyme, fresh
0.5 tsp Nutmeg, ground
Directions
Preheat oven to 350 degrees F. When oven comes to up to temp, blind-baked pie shell using pie weights, or line the shell with parchment and uncooked dry beans. Bake for 5-7 minutes. Remove from oven and let cool. Discard beans after use.
While pie shell is cooling, saute onions, mushrooms and asparagus in 1 tablespoon (garlic-infused) olive oil for 3-4 minutes or until softened. Add salt, white pepper and thyme. Remove from heat and let cool. Meanwhile, use a whisk to beat eggs in a medium-sized mixing bowl. Add nutmeg and cream to the eggs and mix well. Crumble goat cheese and add to egg mixture in small pinches. Stir well to incorporate. Line a baking sheet with foil. This will make cleanup easier in case of spills. Place pie shell on baking sheet. Pour egg mixture into the pie shell. Add Vegetable mixture to the pie shell. Bake for 35-40 minutes, or until pie is slightly browned and the egg mixture is solid. Let cool before serving.
Serving Size: One nine-inch pie makes six servings
Number of Servings: 6
Recipe submitted by SparkPeople user BEACHWITCH.
While pie shell is cooling, saute onions, mushrooms and asparagus in 1 tablespoon (garlic-infused) olive oil for 3-4 minutes or until softened. Add salt, white pepper and thyme. Remove from heat and let cool. Meanwhile, use a whisk to beat eggs in a medium-sized mixing bowl. Add nutmeg and cream to the eggs and mix well. Crumble goat cheese and add to egg mixture in small pinches. Stir well to incorporate. Line a baking sheet with foil. This will make cleanup easier in case of spills. Place pie shell on baking sheet. Pour egg mixture into the pie shell. Add Vegetable mixture to the pie shell. Bake for 35-40 minutes, or until pie is slightly browned and the egg mixture is solid. Let cool before serving.
Serving Size: One nine-inch pie makes six servings
Number of Servings: 6
Recipe submitted by SparkPeople user BEACHWITCH.