Quiche Recipe ~ Spring Vegetable Quiche

• 1 tbsp butter or margarine
• 6 oz sliced mushrooms
• 1 x 9" unbaked pie shell
• 8 asparagus spears about 4" in length
• ½ tspn salt
• 1 cup shredded Monterey Jack or mild cheddar cheese
• 3 eggs
• 1¼ cups half and half
• grated peel and juice of ½ lemon
• ¼ tspn seasoned salt
• pepper, to taste
• dash of nutmeg, freshly ground if possible

1. Sauté mushrooms until lightly browned. Using a slotted spoon, remove to a plate; set aside.
2. Rinse the skillet out; fill with water to a depth of about 2 inches. Add ½ tspn of salt. Bring water to a boil; add trimmed asparagus. Cook for about 4 to 5 minutes, or just until tender.
3. Bake the pie crust at 375°F for 10 minutes to partially cook the crust.
4. Sprinkle ¾ cup cheese and mushrooms over bottom of shell.
5. Arrange asparagus spears in a spoke fashion over mushrooms.
6. In a medium bowl lightly beat eggs with half and half, lemon peel, juice, salt and pepper, and nutmeg; pour over vegetables.
7. Sprinkle with remaining cheese.
8. Set the pie on a cookie sheet in a preheated 350°F oven.
9. Bake for 45 minutes or until knife inserted comes out clean. Makes 6 servings.