Tuesday, April 26, 2011
Years ago, I went to my Uncle Jan's for dinner, It was at Easter. My son Gregory was a little baby. He made Asparagus cut in 2 inch pieces and sauteed them with fresh sliced mushrooms in butter. Added a bit of kosher salt and fresh ground pepper to taste. It was one of the best things I ever tasted. I make it all the time. I made it for Easter dinner. I came home from work tonight and my sister Susan, had made a quiche with the left overs. Just as amazing! Since it is Asparagus season I thought I would share the recipe with you.
ASPARAGUS AND MUSHROOM QUICHE
-sauteed fresh asparagus(cut into 2" pieces) and sliced fresh mushrooms in butter
-1 cup grated swiss cheese
-2 cups, half and half
-fresh ground pepper
take pie crust and put into a 9" pie plate. Sprinkle cheese in crust along with asparagus and mushroom mixture. In a bowl, combine the eggs, half and half, pinch of kosher sald and fresh ground pepper. Whip together until well combined. Pour mixture over the cheese and asparagus mixture. You can top with a sprinkle of parmesan cheese and paprika if desired. Bake at 350 degrees for 45 minutes to an hour. Top will be slightly golden. ENJOY!~~~