Farm Report

Spring Vegetable Quiche

serves 6


  • 1 tablespoon butter
  • 6 ounces sliced mushrooms
  • 1 (9 inch) unbaked pie shell
  • 8 asparagus spears about 4 inches in length
  • 1 cup (4 ounces) shredded Monterey Jack or mild Cheddar cheese
  • 3 eggs
  • 1 1/4 cup half and half
  • grated peel and juice of 1/2 lemon
  • 1/4 teaspoon seasoned salt
  • pepper to taste
  • dash of nutmeg, freshly ground if possible


  1. Saut/(c) mushrooms until lightly browned. Using a slotted spoon, remove to a plate; set aside.
  2. Steam asparagus until just tender; set aside.
  3. Bake the pie crust at 375° for 10 minutes to partially cook the crust.
  4. Sprinkle 3/4 cup cheese and mushrooms over bottom of shell. Arrange asparagus spears in a spoke fashion over mushrooms in an even layer.
  5. In a medium bowl lightly beat eggs with half and half, lemon peel, juice, salt and pepper, and nutmeg; pour over vegetables. Sprinkle with remaining cheese.
  6. Set the pie on a cookie sheet in a preheated 350° oven. Bake for 45 minutes or until knife inserted comes out clean.

A light, yet hearty dish. Serve for spring brunch, or with a springtime vegetable soup.


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