SPRINGTIME ASPARAGUS QUICHE

Springtime Asparagus Quiche image

Provided by Diane Atherton

Time 1h15m

Number Of Ingredients 12

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1/4 c butter
1 bunch fresh asparagus (about 1 to 1 1/2 cups needed for quiche)
1 c sliced mushrooms
1/2 c sliced green onions (including the white)
1 large clove of garlic, minced
1 large tomato, peeled and seeded (about 1 cup)
6 slice bacon, fried and crumbled (more if desired)
salt and pepper to taste
6 large eggs, beaten
1 c heavy cream
1 c marble jack cheese, shreded
1 9-inch uncooked pie crust (i used pilsbury)

Steps:

1. Preheat oven to 350 degrees.
2. Rinse asparagus and pat dry. Snap off the woody ends and disgard. Cut spears in 1/2 to 1 inch pieces, leaving tops to decorate top of quiche. NOTE: any remaining tops could be used in a breakfast omelet.
3. Melt butter in a large skillet over medium heat; add asparagus pieces and sautee for 2 minutes.
4. Reduce heat to a meduim/low and add mushrooms, onions, and garlic; cover and heat an additional 3 to 4 minutes. NOTE: you want the asparagus a crispy/tender.
5. Turn off heat, remove cover and add tomato and bacon; season with salt and pepper.
6. Beat eggs and add cream. Whisk until well combined. Add cheese and egg mixture to aparagus mixture; stir to combine.
7. Pour into a 9-inch pie shell and decorate with tops of leftover asparagus and tomato slices if desired; cover loosely with aluminum foil. NOTE: If you are on a low carb diet do not use the pie shell, simply butter you pie plate and pour asparagus mixture in to buttered pie plate.
8. Bake at 350 degrees for 35 minutes cover (with foil). Remove foil and bake an additional 20 minute or until top firms up. May be slightly loose in the center, don't worry it will firm up as it cools. Remove from oven and let set until slightly warm or room temperature before slicing. Slice and serve.