In a large bowl, whisk together eggs, milk, nutmeg and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.

Preheat oven to 400 degrees F.

This light but filling crustless spinach-and-asparagus quiche features plenty of spring.

Directions. 5.

4.

Preheat your oven at 405°F.

Arrange asparagus, 1 cup Swiss cheese and 2/3 cup French-fried onions in plate. Stir in spinach mixture and pepper; blend well. .

Place asparagus in a steamer basket; place in a large saucepan over 1 in.

2. Mix the eggs, cream, milk, salt, and pepper. Preheat oven to 350°F (177°C).

Bring a large pot of water to a boil over high heat. .

Pre-bake the crust: Preheat the oven to 350°F.

Cool slightly.

Mushroom Quiche: Saute 8 oz sliced mushrooms in butter or olive oil until shrunken and golden brown. Add onion; cook, stirring often, until translucent, 5 to 6 minutes.

Method. .

.
Whisk eggs, milk, salt and pepper in a medium bowl.
.

Mushroom Quiche: Saute 8 oz sliced mushrooms in butter or olive oil until shrunken and golden brown.

Puff Pastry Mushroom Tart.

Spread evenly into a greased 9-in. butter. Bake 5 minutes more or until onions are golden.

Salmon and Swiss Chard Quiche. . Cook asparagus in boiling water until just tender, 1 to 2 minutes. Melt butter in a large skillet over medium high heat. Drain into a colander and rinse with cold water.

pie plate or quiche dish.

Add the asparagus pieces and cook until tender when pierced with a fork, 1 to 2 minutes. Directions.

1 bunch asparagus, diced, to yield 2 cups chopped asparagus.

1/2 cup nonfat evaporated milk (or.

Add spinach and ham; cook and stir until the excess moisture is evaporated.

Saute, stirring often, for 5 minutes, or until slightly softened.

Remove from the skillet and arrange in a single layer on a kitchen towel to drain and cool.