Mushrooms have a lot of water in them, so when you cook them in a pan, the water will seep out. If you keep the heat on low, the mushrooms will simmer in their liquid. Medium-high or high heat will get rid of all that liquid in the mushrooms and will give the mushrooms a nice brown color.
Handful of mushrooms, quartered
5 asparagus spears, wooden ends removed & cut into thirds
Pinch of crushed red pepper flakes
1 pre-made pie crust, unrolled
¾ cup Gruyere cheese, shredded
¾ cup Fontina cheese, shredded
1½ cups milk
Sea salt and freshly cracked pepper, to taste
Preheat the oven to 375 degrees.
In a skillet, Add the mushrooms and cook, stirring occasionally, for 3 minutes.
Add the asparagus spears and crushed red pepper flakes and cook, stirring often, for 1 minute. Remove from the heat.
Coat a pie pan with cooking spray then carefully unroll the pre-made pie crust and place it in the pie pan. Crimp the edges.
Combine the eggs, milk, sea salt, and freshly cracked pepper, to taste, together in a bowl and whisk until very well combined.
Sprinkle most of the mushrooms & asparagus, and some of the shredded gruyere and fontina cheese, and green onion in the bottom of the pie.
Add the well whisked egg mixture.
Sprinkle with the remaining mushrooms &asparagus, and cheese on top.
Carefully place into the oven and bake for 40 minutes, or until the top is set and not wiggly and the eggs are cooked through. Don’t overcook!
Let the quiche cool for at least 15 minutes before slicing and serving. Enjoy.