My girlfriends and I love bonding over great meals and the cooking/baking process. We never have qualms about splurging on a culinary adventure or an ingredient. One thing we love to do each and every GIRLS WEEKEND is to make a fancy or epic breakfast. We fell in love with this quiche recipe from Tenderflake.ca the first time we made it. Then I made it for my family last Christmas; it was a hit with them as well. It also tastes delicious served cold the next day.
Ingredients
1 Tenderflake All Vegetable Shortening Deep Dish Pie Shell
1 tbsp. vegetable oil
1 onion, chopped
1 lb fresh asparagus, trimmed and cut in 1″ pieces
1 small sweet red pepper, cut in strips
1 1/4 cups sliced mushrooms
1 1/2 cups shredded Cheddar cheese
3 eggs
1 cup milk
2 tbsp. chopped fresh basil
1 tsp salt
Directions
Thaw pastry shell at room temperature 15 minutes. Place on baking sheet.
Preheat oven to 425°F (220°C).
Heat oil in large frying pan over medium-high heat. Sauté onion, asparagus, peppers and mushrooms until 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 the vegetable mixture.
Bake on lower rack of preheated oven 10 minutes
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.
