Summary of key points In the charming community of Wake Forest, NC, where the well-being of its residents is a shared priority, maintaining a radiant smile goes hand in hand with a vibrant lifestyle. Dental health, often overlooked in the broader spectrum of wellness,...
Spring Asparagus and Mushroom Quiche
Calories: 295, Fat: 24g, Carbohydrates: 11g, Protein: 9g, Sodium: 348mg
Ingredients
- 1 9-inch pie crust (homemade or store-bought)
- 1/2 pound asparagus, tough ends removed and cut into bite-sized pieces
- 1/2 pound mushrooms, sliced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded Gruyere cheese
- 4 large eggs
- 1 cup heavy cream
- 1/4 teaspoon ground nutmeg
Instructions
1
Preheat oven to 375°F.
2
Roll out the pie crust and place it into a 9-inch pie dish.
3
In a large skillet, heat the olive oil over medium heat. Add the mushrooms and asparagus, and sauté for about 5-7 minutes, or until the vegetables are tender and any excess moisture has evaporated. Season with salt and pepper, and set aside.
4
Spread the vegetables evenly over the pie crust, and sprinkle the shredded Gruyere cheese on top.
5
In a medium bowl, whisk together the eggs, heavy cream, nutmeg, and a pinch of salt and pepper. Pour the mixture into the pie dish over the vegetables and cheese.
6
Bake for 35-40 minutes, or until the quiche is golden brown and set in the center.
7
Let the quiche cool for 5-10 minutes before slicing and serving and enjoy!
Advertisement
Latest Articles
Get a free recipe book created by our nutritionists below!