For those of you who don’t already know, Jenny Carroll is Ricki’s oldest daughter. She is, among other things, a great cook. Every once in awhile she generously shares one of her recipes with us and we immediately share it with you. So, without further ado, here is her latest creation:
Asparagus Mushroom Swiss Quiche
By Jenny Carroll
Quiche is quick and elegant, it’s also a great make ahead meal, if your planning a brunch this would be a great addition to the menu because you can free up some morning time by making it the night before. It’s also great because you can literally use any ingredients you want and it will taste great!
5 large eggs
1/2 cup baby portabella mushrooms
1/2 cup asparagus
1 cup Swiss cheese
1/2 cup heavy cream
1/2 cup whole milk
9 inch pie crust
1 tsp salt
If using frozen pie crust, remove from freezer and let sit at room temperature for 15 minutes. I highly recommend using a deep dish pie crust to avoid the inevitable egg overflow.
Heat oven to 375F
In a medium bowl whisk eggs then add in cream, milk and salt.
Layer asparagus, mushrooms and cheese in pie crust then slowly pour in egg mixture.
Bake in the oven for 35 – 40 minutes. Quiche will be done when the center is firm.
Remove from oven and let cool.