Ingredients
- 1 tablespoon butter
- Coarse salt and ground pepper
- 1 bunch (1 pound) asparagus, tough ends removed, thinly sliced on the diagonal
- 4 large eggs
- 1 1/4 cups half-and-half
- Ground nutmeg
- Our Favorite Pie Crust, fitted into a 9-inch pie plate, well chilled
- Portabella Mushrooms
- 1 cup shredded Gruyere cheese (4 ounces)
Directions
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Preheat oven to 350 degrees, with rack in lowest position. In a large skillet, melt butter over medium. Add asparagus and mushrooms; season with salt and pepper. Cook, stirring occasionally, until asparagus is crisp-tender, 6 to 8 minutes; let cool.
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In a large bowl, whisk together eggs, half-and-half, 1/2 teaspoon salt, teaspoon pepper, and a pinch of nutmeg. Place pie crust on a rimmed baking sheet. Sprinkle with cheese; top with asparagus mixture. Pour egg mixture on top.
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Bake until center of quiche is just set, 50 to 60 minutes, rotating sheet halfway through. Let stand 15 minutes before serving.
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Cook’s Note
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To make sure the vegetables are distributed evenly, spread them in the crust before pouring in the egg mixture.