There’s nothing better than a delicious Swiss Mushroom Asparagus Quiche for breakfast, lunch or supper!
The hardest thing as a parent, I find, can be cooking. Finding food that is healthy and that the kids will eat. No, scratch that. Finding a way to make ONE meal that we enjoy and the kids will eat. That is the holy grail.I understand why parents make more than one meal. I want to enjoy what I want, when I want it, yet won’t force my children to eat anything they don’t want to.
This quiche is part of the trickery that parents resort to. My son thinks that he doesn’t like quiche.I have no idea why. I don’t know why he eats chicken nuggets and strips, but tells me he’s a vegetarian. He’s a mystery to me.So this, my friends, was mushroom and asparagus pie. And he bought it hook, line and sinker.
And my son ate the “pie”. And took it to school for lunch the next day. And of course, I served it with the lovely Artisan breads that I had that brunch as well.
Yummy mushroom pie 😉
- 1 pre-made pie shell
- 4 eggs
- 1 1/2 cups of cream
- 1 cup of swiss cheese
- 1 cup of mozzarella cheese
- 2 cups asparagus
- 1 cup mushrooms
- 1 tsp olive oil
- 1 clove of garlic
- 1/2 cup diced onion
- Kick the tires and light the fires to 350 degrees.
- Take the olive oil and roast the veggies in the oven for 5-10 minutes. This prevents the quiche from getting soggy.
- Whip the eggs and cream together.
- Something else I tried was brushing the pie shell with egg white, then baking it for 5 minutes.
- The pie shell did shrink a bit, but it was not the least bit soggy in the end. It helps to keep the egg and milk from soaking in.
- Take your veggies and place them in the shell.
- Sprinkle the cheese over the top, then pour the cream/egg mixture. You may or may not have egg mixture left, depending on how much the vegetables shrank. I had some left.
- Bake at 350 until cooked in the middle, all golden and crispy.