Robller Vineyard Spring Quiche

Makes two quiches

  • 3 cups shredded Swiss cheese

  • 5 large eggs

  • 2 cups Half and Half

  • 1 cup asparagus, chopped

  • ½ cup mushrooms, chopped

  • ½ tsp salt,

  • ¼ tsp pepper

  • ½ tsp Herbs de Provence

  • Pinch red pepper

  • 4 slices bacon

  • 2 frozen deep-dish pie crusts

Preheat oven to 375˚

Cook bacon until crispy.  Drain and crumble. Sautee or steam asparagus and mushrooms. Whip eggs, cream and spices together. Bake pie shells 5 – 10 minutes. Sprinkle ¾ cup cheese on bottom of each baked shell. Pour egg mixture into pie shells. Add bacon and veggies.  Sprinkle ¾ cup cheese on top of each.

Bake at 375˚ for 30 minutes or until done (lightly brown on top)

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