Crustless Asparagus Quiche with Spinach and Mushrooms

Preheat the oven to 350 degrees

Spray a 9-inch glass pie pan with nonstick spray

Ingredients:

4 large eggs

1 cup milk

1/4 cup parmesan cheese (grated)

1 tablespoon unsalted butter

2 cups of baby spinach, roughly chopped

1/2 cup of chopped mushrooms

1/2 teaspoon minced garlic

2 ounce of feta cheese( crumbled)

1/2 cup mozzarella (shredded)

1 bunch of asparagus

3 green onions

Salt and Pepper to taste

Method:

-In a large bowl, add the eggs, milk and parmesan cheese- stir to combine; set aside

- Cut off the rough bottom stem, than cut the asparagus halfway up for the top of the quiche-you will need about 16) for the top; set aside

-Chop the remaining stems of the asparagus; set aside

-In a large sauté pan, melt the butter, then add the chopped mushrooms, and sauté for about 3 minutes.

th add the chopped asparagus and garlic, continuing sauté for about 2 minutes more.

-Spray the the pie plate with non stick spray; add  the Spinach, Mushroom mixture to the prepared pie plate. Cover the vegetables with the Feta Cheese then add the egg milk mixture. Top with the mozzarella, sprinkle the chopped green onion.

-Arrange the reserved asparagus in a circle

-Bake uncovered for 45 minutes; than remove the quiche, and cover the pie plate with aluminum foil, return to the oven and bake for an additional 5-10 more minutes more, check to see if its has set.

Enjoy

Chef Ed