Vegetable quiche is a breakfast and brunch classic. When you add in Fisher® Pecan Halves with mushrooms, bell peppers and eggs, you’ll have a new favorite way to start off your day.
1 refrigerated or frozen 9-inch pie crust
1 tablespoon unsalted butter
1/2 cup onion, finely diced
1/2 pound asparagus cut into 1-inch pieces
1 cup sliced mushrooms
3/4 cup chopped red bell pepper
1/4 teaspoon dill
4 large eggs
3/4 cup half and half
1 cup shredded cheddar cheese
1/2 cup finely Fisher® Chef’s Naturals Pecan Halves
Preheat oven to 375°F. Line a 9 inch pie plate or 10 inch tart pan with pie crust and flute edge, if necessary.
Heat the butter in a large skillet over medium heat. Add the onion, asparagus, mushrooms and bell pepper. Cook, stirring occasionally until vegetables have softened and are just beginning to brown, about 5 minutes.
Meanwhile, beat the eggs, half and half and dill in a large bowl. Spoon vegetable mixture into the pie shell, top with cheese, egg mixture and nuts. Bake 25 to 30 minutes, or until the pastry is brown and a knife inserted in the center of the quiche comes out clean. Let the quiche cool on a wire rack for 20 minutes before slicing.