1 small onion, sliced
1 tablespoon extra virgin olive oil
1 cup asparagus, trimmed, cut into ½ inch pieces
1 cup sliced shiitake mushrooms
1/2 teaspoon salt
1 teaspoon dry mustard
1 cup grated Raclette or Swiss Cheese
1 cup milk
Freshly ground pepper
1 unbaked pie crust
- Heat oven to 375°F. Sauté onion and mushrooms over medium heat in olive oil until soft, about 7 minutes. Add salt and dry mustard during last few minutes. Set aside.
- Steam asparagus until just tender. Distribute cheese evenly over unbaked crust. Spoon the onion/mushroom mixture over the cheese, then add the asparagus.
- Beat together the eggs, milk and black pepper. Pour over vegetables. Bake for 35 – 40 minutes until center is set.
You can substitute broccoli for the asparagus.
No pie crust in the freezer and don’t feel like making it from scratch? Just make a crustless quiche instead using a greased pie plate or 8-inch square baking pan.