Recipe Friday: It's in the Pantry Quiche

Yes, I know. Quiche is passe. I don't care. I like it. And apparently, The Guy has never heard that real men don't eat quiche. Or he may just think that a real man never lets some stupid phrase get between him and his plate. Also, canned asparagus and mushrooms are abominations. Again, I like them--not better than fresh, but the whole point of this is, it can be made from what you have on hand. Sometimes I add a little bacon to it. A few hot peppers wouldn't be amiss. Or hey! Pepper Jack cheese. There's a thought and a good one. I usually make my own pie crust, but bought has come a long way. They are at least equal to canned asparagus. (Jean's guilty secret: sometimes I eat canned asparagus cold, right out of the can.)

Asparagus Quiche

• 4 eggs
• 2 cups of half and half
• 2 teaspoons of dry ranch dressing mix
• 2 teaspoons of sugar
• One bunch of green onions, tops only, sliced
• ½ small bell pepper, chopped
• 1 4 oz jar of sliced mushrooms, drained
• 1 16 oz. can of whole-stem asparagus, drained
• 8 oz. shredded cheese, whatever you like—Swiss, cheddar, some weird fancy mix
• 4 oz. Parmesan cheese.
• Salt and pepper to taste
• 2 nine inch pie crusts

Preheat oven to 475 degrees.

Beat eggs well. Add half and half, ranch, and sugar.  Set aside. Fan the asparagus out in a spoke pattern in the pie shells. Sprinkle with the other ingredients. Pour half of egg mixture in each pie shell.

Bake for 15 minutes. Lower temperature to 375 degrees and bake 15 to 25 minutes more.