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Robller Vineyard Spring Quiche

Makes two quichesspring-q

  • 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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