A savory egg and vegetable pie that is great to eat any time of day.
Preheat an oven to 300 degrees F. To prepare your pie crust, roll it onto a pie pan and crimp the edges to fit the dish. Next, poke some holes all over the bottom of the pie crust to allow steam to escape. Then, pre-bake the pie crust for 5-7 minutes or until the crust is slightly more firm but still blonde.
While the crust is baking, spray the bottom of a sheet pan with cooking spray and lay your chopped asparagus, chopped onion and sliced mushrooms on the baking sheet. Drizzle the olive oil over the vegetables and sprinkle with half the salt.
After the pie crust is out of the oven, turn the heat up to 400 degrees, add the baking pan to the oven and roast the vegetables for 7 to 10 minutes or until the mushrooms have wilted and the onions and asparagus are sweating.
After the vegetables have come out of the oven, set them aside and turn the oven temperature down to 325 degrees F.
Crack the eggs and milk into a bowl. Add the rest of the salt and paprika. Stir to incorporate all the ingredients.
Line a baking sheet with parchment paper or aluminum foil. Put the pie crust on the baking sheet.
Next, add the vegetables to the pie crust.
Then, pour the egg mixture on top. Do not over fill the pie crust with the egg mixture. Eggs come in different sizes. If you used four jumbo eggs, you may have more pie filling than if you have four medium or large eggs. This is why we put the vegetables in the crust first. Just to make sure you won't over fill the crust. If you have extra egg mixture that won't fit in the pie crust, you can save them in a covered container in the fridge for up to three days. You can just scramble the extra up for a simple breakfast another day.
Bake the egg pie (quiche) on a middle oven rack at 325 degrees for approximately 32-40 minutes or until the pie is completely firm. After you take the pie out of the oven, let it sit for 5 to 10 minutes before cutting it so the eggs finish cooking and everything sets up. This works best if you cut it in 8 even pieces. Enjoy!
www.emeraldmenus.com