1 pound fresh
asparagus, cut into ˝ -inch pieces
˝ pound fresh
mushrooms, thinly sliced
3 large eggs
1 cup milk
˝ teaspoon salt
˝ teaspoon fresh
ground pepper
2 cups
shredded Swiss cheese
1 9-inch deep
dish pie crust
*For
garnish, reserve 6 trimmed asparagus spears and form pinwheel design on top of
quiche
Preheat oven to 350-degrees. Steam or cook asparagus and mushrooms for about 5 minutes; drain
and cool slightly. Place asparagus and
mushrooms in bottom of crust and cover with shredded cheese. In a small bowl, mix eggs with milk and
seasoning. Pour over cheese. Bake for
40 to 45 minutes or until set. Cool on wire rack.
Yield: 6 servings.
Carolyn Gass Hardimon, M. S. Home Economist
.