This vegetable Quiche is out of this world. It is fluffy,cheesy and oh so yummy. It is very easy and and I had everything I needed in the fridge. You can use all different kinds and combinations of vegetables. I had mushrooms, asparagus, spinach and onions in my fridge but you could use artichokes, tomatoes, peppers, zucchini, etc. I hope you will enjoy it as much as we did. We served buttered toast and mayhaw jelly with ours and it was mmmmmm mmmmm good!

Vegetable Quiche

1 frozen pie shell, deep dish
1 ½ cup sliced fresh mushrooms
¾ cup chopped asparagus
2 tablespoon butter
1 cup fresh baby spinach
3 garlic cloves, minced
3 green onions, chopped
1 cup shredded Swiss cheese
4 eggs, lightly beaten
1 cup heavy whipping cream
1/2 teaspoon salt
1/4 teaspoon pepper

Directions:

Let pie crust stand at room temperature for 10 minutes. Line pie crust with heavy-duty foil. Bake at 400° for 4 minutes. Remove foil; bake 4 minutes longer. Cool on a wire rack. Reduce heat to 350°.
In a large skillet, sauté mushrooms and asparagus in butter until tender. Add spinach, garlic and spring onion; cook 1 minute longer. Spoon into crust; top with cheese. In a large bowl, whisk the eggs, cream, salt and pepper until blended; pour over cheese. Cover edges of crust loosely with foil. Bake for 40-45 minutes or until a knife inserted near the center comes out clean.
Let cool for 10 minutes before cutting.