INGREDIENTS
deep dish pie shell (9 inch)
1 (10 ounce) can asparagus spears, drained
1 cup sliced cooked mushroom
1 cup shredded swiss cheese
2 tablespoons all-purpose flour
3 eggs, beaten
1⁄2 cup half-and-half
1⁄2 teaspoon salt
1⁄4 teaspoon black pepper
1⁄4 teaspoon ground nutmeg
DIRECTIONS
Preheat the oven to 350 degrees.
Place the pie crust in a 9 inch pie pan.
Trim and flute edges as desired.
Place the asparagus and mushrooms over the bottom of the crust.
In a mixing bowl, add the Swiss cheese and flour.
Toss until combined.
Add the eggs, half-and-half, salt, black pepper and nutmeg.
Whisk until combined and pour into the pie crust.
Bake for 55 minutes or until a knife inserted in the center of the quiche comes out clean.
Remove the quiche from the oven and cool for 5 minutes.