Summary of key points: Herbs and spices have been used for centuries to flavor food and have medicinal properties. Traditional medicine also uses herbs and spices to treat various ailments and diseases. Research has shown that many herbs and spices have numerous...
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!
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