Ingredients:
2 tablespoons butter or 2 tablespoons margarine
1 onions, chopped
2 cloves garlic, minced
8 -10 mushrooms, sliced
2 tablespoons flour
1 teaspoon cayenne pepper, divided
1 teaspoon salt
1 teaspoon basil ( or 1 tablespoon fresh basil)
4 eggs, beaten
2 carrots, shredded ( 1 cup)
1 1/2 cups half-and-half ( or 1 cup light cream and 1/2 cup milk)
1 1/2 cups swiss cheese, grated shredded,divided
10 asparagus spears, washed and trimmed,divided
1 tomatoes, sliced in 1/4 inch rounds
parsley
parsley sprigs, garnish (optional)
1 10-inch pie shells
Directions:
Preheat oven to 375-degrees F.
Roll out pastry to fit 10-inch quiche pan.
Melt butter or margaine in skillet.
Add onions, garlic and mushrooms to pan and cook 8-10 minutes or until soft.
Add flour, 1/2 teaspoon cayene pepper, salt and basil to pan and cook for an additional 3-5 minutes.
Remove from heat and set aside.
Beat eggs with half and half (or light cream and milk), 1 cup cheese and carrots.
Add mushroom/onion mixture to egg/cheese/carrot mixture and stir to combine.
Slice 5 asparagas spears into 1-2″ pieces.
Lay asparagas pieces on the bottom of pie shell.
Pour filling (cheese/egg/carrot mixture) over asparagas in pie shell.
Crimp edges on pie shell (if not done previously) and place pie pan on cookie sheet.
Bake for 20 minutes.
Remove from oven.
While quiche is baking slice remaining aspasagas spears into 1-2″ slices or leave 5″ long for decorative design.
Arrange tomato slices and asparagas pieces on top of quiche in a wagon-wheel pattern or other attractive pattern.
Bake an additional 20-30 minutes or until quiche is firm to the touch and knife comes out clean.
Sprinkle with remaining 1/2 cup shredded cheese and parsley.
Bake 10 minutes.
Remove from oven.
Let cool (5-10 minutes) before slicing.
Garnish with parsley sprigs, if desired.
Servings: Serve
Time preparation: 30 min.
Time total: 90 min.