Friday, January 04, 2008

A Pair of Quiches (Mushroom, Asparagus with Ham)

A Pair of Quiches
Mushroom, Asparagus with Ham

2 frozen pie crusts in foil tins, thawed
1/4 cup chopped red bell pepper
1/4 cup chopped green bell pepper
1/4 cup chopped onion
8 oz. fresh mushrooms, sliced or coarsely chopped
2 Tbsp. butter
1 12-oz. can asparagus pieces, drained
1/2 cup chopped ham (I used some luncheon meat ham and diced it, but any kind of ham will do)
1/4 cup grated Swiss cheese
6 oz. cream cheese, softened
8 eggs
2/3 cup half-and-half
2 cups shredded Cheddar cheese
2 cups shredded Monterey Jack cheese (I didn't have any this time, so I doubled the Cheddar)
1/2 tsp. salt
1/8 tsp. grated nutmeg

In a medium skillet, sauté the bell pepper, onion, and mushrooms in butter until tender. Spread evenly in bottom of one of the pie shells. Put the asparagus, ham, and Swiss cheese in the other pie shell. With a mixer, beat the cream cheese until smooth. Gradually add eggs and half-and-half. Stir in grated cheeses, salt, pepper, and nutmeg. Pour egg mixture into dish. Bake for 40-45 minutes or until knife inserted in center comes out clean. If you're going to eat one right away, let it stand 10 minutes before cutting.

For freezing: Let cool to room temperature. Cover with foil and freeze. The night before you want to eat it, move it to your refrigerator to thaw. Then reheat at 350˚ for about 15 minutes.