Wednesday, April 30, 2008
Roasted Asparagus and Sausage Quiche
I wanted a light meal on a Friday night and had some leftover ingredients to use up. The nice thing about Quiche is you can put just about anything in it! I served with a green salad and a sourdough baguette. This recipe makes 2 quiches which freeze beautifully.
2 pre-made pie shells (thawed)
1 dozen eggs
3/4 cup whipping cream or milk
1/2 tsp dried mustard
1/2 cup sliced mushrooms
sliced green onions
8 spears of asparagus roasted (sheet pan, salt & pepper, 400 degrees for 8-10minutes), let them cool and chop them into manageable pieces
1 tsp dried chives
1/2 tsp garlic powder and onion powder
1/2 tsp Cayenne pepper
salt and pepper
1.5 cups shredded cheese (use any kind you like, I had a mixture of various cheeses)
Sour cream for garnish
*Meat product of some kind (I used leftover Italian sausage, but you could use anything you like such as bacon, ham, etc.)* Optional of course*
Place your meat into the bottom of the pie shells, follow with your mushrooms, green onions and asparagus. Top with cheese, splitting all the ingredients between the 2 pie shells.
In the meantime, crack 12 eggs into a bowl, add the milk, salt and pepper to taste, Cayenne, dried mustard, garlic and onion powder and whip until well incorporated. Pour the egg mixture on each pie, spreading evenly.
Bake at 375 for 35 to 45 minutes on a baking sheet until the eggs are set. Let cool slightly and slice. Add sour cream if desired.
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