Recipe submitted by Judy Hughey
This quiche makes its own crust, that is part of its charm. You can use canned asparagus and canned mushrooms which speeds up making this recipe.
Asparagus Mushroom Quiche
1 can asparagus, drained
1 small can sliced mushrooms
1 small onion, chopped and sauteed
1-1/2 c evaporated milk
1/2 c Bisquick baking mix
1 c shredded cheddar cheese (save 1/2 c for top of quiche)
salt and pepper to taste
Heat oven to 375 degrees. Grease 10-inch quiche dish. Place sauteed onion, mushrooms and asparagus (arranged in spokes of wheel fashion) in bottom of dish. In large bowl, beat remaining ingredients until smooth, 15 seconds in blender on high or 1 minute with hand mixer. Pour into dish. Top with the other 1/2 cup cheese. Bake until center is done about 45 minutes. Serves 6.