1 Tenderflake All Vegetable Shortening Deep Dish Pie Shell **
1 Tbsp (15ml) vegetable oil
1/2 onion, diced
1 cup sliced red pepper
1 lb (450 g) fresh asparagus, trimmed and cut in 1" (2.5cm) pieces
1 1/4 cups (300 ml) sliced mushrooms
1 1/2 cups (375 ml) shredded Cheddar cheese
3 eggs
1 cup (250 ml) milk
2 Tbsp (30 ml) chopped fresh basil
1/2 tsp (2.5 ml) salt
Thaw pastry shell at room temperature for 15 minutes. Place on baking sheet
Preheat oven to 425 F (220 C)
Heat oil in large frying pan over medium-high heat. Saute onion, asparagus, peppers and mushrooms ntil tender-crisp, stirring often, about 5 minutes
Sprinkle half of cheese in pie shell. Spoon vegetables on top. Cover with remaining cheese.
Beat remaining ingredients together to blend. Pour over vegetable mixture.
Bake on lower rack of preheated oven 10 minutes, then reduce temperature to 350 F (180 C) and bake 30-35 minutes longer or until filling is set. Cool 10 minutes, then slice and serve warm.
**You can chose any premade pie shell (deep dish) or make your own.
This is an extremely friendly recipe to make with what I would call a no fail outcome. Combine with a salad and it's a dream lunch or dinner. Really delicious.
7 comments:
Your quiche is beautiful. Mine always spills over.
That sounds like a delicious quiche and I love the little hearts around the edge of the pastry. Nice detail :)
I'm usually pretty pleased with package recipes. There was one on some pasta that I made for years.
I do love quiche. I don't know why I don't make the recipes on packages, they have obviously pit a lot fo work into marketing and developing these recipes.
You sold me! Looks delicious.
I made this and are sure 1 cup of milk isn't too much? ..mine overfilled the shell and what a mess! Hopefully it tastes all right..
Donna, did you use a Tenderflake pie crust? The recipe is actually right from the box and designed to fit the size of their pie crust. Mine came up close to the top edge but didn't overflow.
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