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Greer Farm No-Crust Asparagus Quiche

As posted on Dallas Morning News and sourced to Eve Greer.

  • 8 ounces sliced fresh mushrooms
  • 2 tablespoons butter
  • 1 bunch asparagus, cut into 11/2-inch pieces (remove the tough parts)
  • 1 small bunch green onions, finely sliced
  • Olive-oil spray for coating
  • 6 slices bacon, cooked and broken into pieces
  • 1 cup Gouda cheese, grated
  • ½ cup parmesan cheese, grated
  • 4 eggs, beaten
  • 2 cups heavy cream
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon nutmeg

Preheat oven to 350 F.

Sauté mushrooms in butter until mushrooms give up their liquid, about 5 to 8 minutes. (This will keep the mushrooms from releasing liquid as the quiche bakes, so don't rush it.) Add asparagus to mushrooms and cook until bright green, 3 to 5 minutes. Add green onions and sauté for 2 minutes or until slightly wilted.

Coat deep-dish quiche pan with olive-oil spray. Spread bacon pieces on bottom of pan. Add vegetable mixture and then layer cheeses on top.

Beat eggs, then stir in cream. Season with salt, pepper and nutmeg. Pour egg mixture over vegetables and cheese. Bake until puffed and set and a knife inserted into the center comes out clean (about 40 to 45 minutes). Makes 6 to 8 servings.

SOURCE: Eva Greer


“Greer Farm No-Crust Asparagus Quiche”