Growing up in the 80’s I remember quiche being a big deal. I remember everyone making it and it was kind of a big thing if you could get your husband to eat it. I don’t know why anyone wouldn’t want to eat quiche. It is amazing! Or at least this one was.
I served it with a simple baby green salad with cranberries and pumpkin seeds and a light balsamic vinaigrette. It was the perfect accompaniment.
Even the hubs loved it, so I guess I win!!
What you need,
2½ cups mushrooms, sliced or quartered (I used a mix of cremini and white button)
2½ cups asparagus, cut into 1-inch pieces
1 small shallot diced
½ tsp. dried thyme
½ tsp. salt
¼ tsp. pepper
2 tbsp. olive oil
1 cup half & half
1 ½ cup Gruyere cheese, grated
1 tsp. salt
½ tsp. pepper
1/8 tsp. grated nutmeg
1 deep dish pie crust, I bought mine because pie crust scares me!
Heat the oven to 400 degrees. Toss the mushrooms, asparagus and shallot with the olive oil, thyme and salt & pepper.
Spread in single layer on a sheet pan and bake for 15-20 minutes or until the veggies golden and softened.
Turn the heat on the oven down to 375 degrees.
In a large bowl whisk together the eggs, half & half, salt, pepper and nutmeg.
Layer the cheese onto the bottom of the pie crust. Sprinkle the veggies over the cheese in an even layer.
Pour the egg mixture over the veggies, be careful it doesn’t over flow. I like to put my pie plate on a sheet pan, just in case.
Bake for 45 minutes or until the crust is golden and the egg is set.
Let the quiche stand for 10 minutes before serving.
This quiche was amazing! Seriously, I LOVED it! It is great hot, room temperature even cold.
It would make a great brunch, lunch or dinner.
I can’t believe it took me this long to make a quiche, I think I will be making them much more often now. I think ham and cheese, or broccoli and bacon would be awesome.
What are your favorite quiche fillings??