Summary of key points Ensuring a robust immune system is crucial for overall health, particularly for seniors who may be more vulnerable to illnesses. Our dietary habits may change as we age, often involving reduced food intake and variety. Therefore,...
Spring Asparagus and Mushroom Quiche
Calories: 295, Fat: 24g, Carbohydrates: 11g, Protein: 9g, Sodium: 348mg
- 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
Preheat oven to 375°F.
Roll out the pie crust and place it into a 9-inch pie dish.
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.
Spread the vegetables evenly over the pie crust, and sprinkle the shredded Gruyere cheese on top.
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.
Bake for 35-40 minutes, or until the quiche is golden brown and set in the center.
Let the quiche cool for 5-10 minutes before slicing and serving and enjoy!