This savory and satisfying quiche full of ham, asparagus, mushrooms and onions is a perfect Easter or Mother's Day brunch!
Prep Time 15minutes
Cook Time 45minutes
Total Time 1hour
1(9 inch)refrigerated pie crust
8ouncesasparagus½ bunch, tough ends removed and sliced into about 3 inch pieces
½cupthinly sliced yellow onion
1cupsliced baby bella mushrooms
2teaspoonsfreshly minced garlic
½cuphalf and half
½teaspoonfreshly cracked black pepper
1cupcubed or shredded fully cooked ham
4ouncessharp cheddar cheeseshredded
Preheat your oven to 350 degrees F. Form pie shell in a pie dish that has been sprayed with cooking spray.
Melt butter in a large skillet over medium high heat. Add asparagus, onion and mushrooms and saute for 3 minutes, or until asparagus is crisp-tender. Add garlic and cook until fragrant, about an additional 30 seconds.
Whisk together eggs, half and half, thyme, nutmeg, salt and pepper in a large bowl.
Add ham, shredded cheeses and asparagus mixture. Stir to combine.
Pour into pie shell and bake (uncovered) for 40-45 minutes, or until eggs are set and crust is golden brown.