I used Fontina, instead of Swiss cheese, as I had some on hand. How did I get asparagus and red pepper at the same time? I used frozen peppers from last year’s garden. I also used mushrooms left from our weekend pizza making, so this turned into a “use it up” recipe.
I liked the mustard on the crust – added just the right touch. I used the lard version of the Farm Journal pie crust here. Next time I may bake my crust unfilled for 10 minutes before filling and finishing the recipe.
Mushroom, Asparagus and Pepper Quiche
1 Single-crust Pie Crust (9 Inch)
1 Tablespoon Dijon Mustard
1 Tablespoon Salad Oil
1 Small Onion -- chopped
1 Pound Fresh Asparagus -- coarsely chopped
1 ½ Cups Sliced Mushrooms
½ Large Sweet Red Pepper -- cut in thin strips
1 ½ Cups Swiss Cheese – shredded (6 ounces)
3 Large Eggs
1 Cup Milk
1 Teaspoon Dillweed -- dried
½ Teaspoon Salt
Teaspoon Black Pepper
Preheat oven to 425° (220° C). Prepare crust and fit into 9" pie plate.
Filling: Spread mustard evenly over pastry. Heat oil in a large skillet or wok over medium high heat. Saute onion, asparagus, mushrooms and red pepper until pepper is tender crisp, about 5 minutes. Remove from heat.Spread evenly in pie shell. Sprinkle cheese over top.
Beat eggs, milk, dill, salt and pepper in a bowl until blended. Pour over vegetable mixture.
Bake for 10 minutes at 425°, then reduce heat to 350° (180°C) and bake for 30-35 minutes longer or until filling is set and pastry is golden. Cool for 10 minutes then slice and serve warm.
Variations: Replace asparagus with broccoli or green beans.
Freezing not recommended. About 3 cups of filling.
Per Serving: 356 Calories; 22g Fat (55.7% calories from fat); 17g Protein; 23g Carbohydrate; 3g Dietary Fiber; 138mg Cholesterol; 535mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat; 0 Other Carbohydrates.