"1 - 9-inch pie crust, homemade or store-bought (see note below) ½ pepperoni stick, sliced and cut up into small pieces ½ box frozen asparagus or about 1 cup leftover cooked asparagus, cut into 1-2 inch pieces ¾ cup finely shredded mozzarella ½ cup finely shredded Parmesan 4 large eggs 1 ½ cups half and half 1 teaspoon Italian spice blend"
"Heat oven to 400 degrees F. If using frozen asparagus, defrost and use paper towels to remove excess moisture. Sprinkle the asparagus and pepperoni pieces over the bottom of the pie crust. Top with the shredded cheeses. In a medium bowl, beat the eggs with a whisk until a bit foamy. Stir in the half and half and the Italian spices. Pour the egg mixture over the filling. Be sure that no part of the cheese is sticking out too high."
The quiche uses a 9-inch pie crust filled with sliced pepperoni, asparagus, shredded mozzarella, and Parmesan, seasoned with an Italian spice blend. Eggs are beaten with half-and-half, combined with seasonings, and poured over the filling before baking. Baking begins at 400°F, then continues at 350°F for 30–45 minutes until set; a knife inserted in the center should come out clean. Frozen asparagus must be defrosted and patted dry to remove moisture. Homemade or store-bought crusts are both suitable. The quiche freezes well and stores in the refrigerator for a few days.
Read at Alternative Medicine Magazine
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