Tuesday, April 27, 2010
Spring Quiche with Asparagus
First off, I must apologize for the incredibly poor quality of this picture. It does NOT do this wonderful breakfast justice! My family was just so eager to chow down, I forgot to get a good rendering of the finished masterpiece!
My dad and step mom came to visit recently for a nice weekend visit. The Mr. and I bought my dad a beer brewing session for Christmas and we finally made it into the brewery's appointment book! Obviously, we knew there was a day of drinking ahead of us, so I wanted to get a decent ballast into our stomachs for the long haul.
I had purchased some beautiful asparagus earlier in the week, along with my favorite veggie, portabella mushrooms! I added a red bell pepper, some shallots, and fresh rosemary and decided a quiche was the way to go!
I found this recipe from the food blog Sing For Your Supper. I made a few changes just using what I had on hand. I would say this was a success... considering I had to snatch this one and only picture before my dad and Mr. devoured the last pieces.
Spring Vegetable Quiche (adapted from Sing For Your Supper)
- 1 9 inch pie crust (I was feeling lazy and didn't want to make my own. Pillsbury filled in just fine)
- 4 large eggs
- 6-7 Tbsp. liquid egg whites
- 3/4 C. low-fat milk
- 1 bunch fresh asparagus
- 1/2 medium red bell pepper, julienned
- 8 baby bella mushrooms, sliced
- 3 shallots, sliced
- 1/4 C. fresh rosemary, minced
- 1/2 C. Asiago, shredded
- 1/2 tsp. salt
- fresh ground pepper
- 1 tsp. dried oregano
- pinch of garlic powder
- Preheat over to 400 degrees
-Place pie crust plate on cookie sheet (in case of spills)
- In a medium saute pan, cook shallots, diced pepper and mushrooms until softened. Set aside to cool slightly.
- In a glass bowl, whisk together eggs, egg whites, milk and spices.
- Spoon vegetable mixture evenly in pie plate.
- Sprinkle cheese evenly over vegetables.
- Pour egg mixture into pie plate, making sure to leave about 1/4 inch of pie crust exposed at top.
- Bake quiche in oven until eggs are set, between 50- 60 minutes (I like my eggs on the firmer side so I increased the cooking time to about 75 minutes).
- Let quiche set for about 5 minutes before serving!