Mushroom, Asparagus and Pepper Quiche

Now this is a good recipe for quiche, from "Robin Hood Baking."  
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.

6 Servings

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.