1 uncooked pie crust (home made, or I used refrigerated Pillsbury crust, but will make my own next time to make it healthier.)
4-6 green onions
1 small package chopped mushrooms
1/4 cup vegetable broth
1 pound of asparagus
1 cup shredded Baby Swiss (or other mild cheese)
1 handful of shredded Parmesan cheese
4 large or 5 small eggs
3/4 cup So Delicious Unsweetened Coconut Milk (while I'm not a vegan, I think the dairy industry is pretty messed up and I try not to support it when possible)
- Finely chop the green onions and place them into a skillet with the broth on medium-high heat. While they are heating up, wash and chop (if necessary) your mushrooms into small-ish pieces, then add them to the green onions. Stir them occasionally and let them sautée until soft.
- While the veges are cooking, prepare your asparagus. I steamed mine in the microwave (put it into a covered microwave-safe container with a little water) for 3 minutes. I like it cooked but not mushy- it still had a tiny bit of crunch to it.
- Chop the asparagus into 1/2" pieces.
- Place the asparagus pieces and the mushrooms and green onions into a large bowl. Add the Parmesan and Baby Swiss cheeses and mix it all together.
- Dump the vegetables and cheese into your pie crust.
- Whisk together your eggs and the coconut milk, then pour this on top of the vegetable mix in the pie crust.
- Bake at 400 degrees for about 35 minutes.
A couple of notes-
1. The original recipe calls for bacon. The first time I made this, I followed the original recipe and used Smart Bacon- which if you're watching your calories and fat, or are a vegetarian, Smart Bacon is pretty damn good, honestly. I mainly used it because I was afraid the quiche would be bland without it. But my husband (and I, too,) thought the quiche was a little too salty and rich. He asked me to try making it without the bacon. So I exchanged it for mushrooms :)
2. I used the So Delicious Coconut Milk because I've been a fan of it for a long time and found that it's great in coffee, for cereal, for smoothies, and for cooking and baking. It also stays good for a long time so I like to keep it around. I haven't tried almond or soy or hemp milk (or moo-cow-f**k milk, as Lewis Black would say...), so I'm not sure how well those would work.
3. When our quiche was done, it was kind of watery on the inside. Sometimes this happens when I make quiches with a lot of vegetables, especially mushrooms- I think- because they tend to release a lot of water. It tasted super awesome though. But if you have suggestions as to how to keep the quiche from being watery, I'm open to hearing (or reading) :)