Asparagus & Mushroom Quiche
February8
Recipe: Wildtree Asparagus & Mushroom Quiche
Ingredients
- 1 tablespoon Wildtree Natural Grapeseed Oil, #10229 or Olive Oil
- 1 cup baby Portobello mushrooms, sliced
- ½ cup Onion, sliced
- 1 (10 ounce) package frozen Asparagus, chopped
- 4 large Eggs
- 1/2 cup Milk
- 1/3 cup Sour Cream
- 1/2 cup shredded Cheddar Cheese
- 3/4 cup Wildtree Alfredo Mix, #10643
- about 1/2 – 3/4 tsp Rancher Steak Rub, #10416 -3 oz or #10473 -14 oz – optional
- 1 frozen 9-inch deep dish Pie Crust, thawed or a crust from scratch
Instructions
- Preheat oven to 375ºF
- Heat oil in a large skillet over medium-high heat. Add onions and sauté until soft and translucent
- Add mushrooms and asparagus and sauté for 5 minutes – Remove from heat and let cool
- In a bowl whisk together eggs, milk, sour cream and Alfredo Mix
- Fold in cooled vegetables and shredded cheese and pour into deep dish pie crust
- Bake for 25-30 minutes or until center is set and top is golden brown
Quick Notes
Calories 360; Fat 24 g; Saturated Fat 9 g; Carb 24 g; Fiber 2 g; Protein 15 g; Chol 175 mg; Sodium 590 mg
*Nutrition facts – using 1% milk
Microformatting by hRecipe