• 1/2 to 3/4 pound asparagus, trimmed, chopped
• water
• 2 tablespoons butter
• 1/2 cup chopped mushrooms
• 4 green onions, with green, thinly sliced
• 1 1/2 cups shredded Cheddar(Mild is the most tolerated)
• 4 large eggs
• 1 1/2 cups half-and-half or whole milk
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper (if can tolerate)
• dash nutmeg(if can tolerate)
In a saucepan, cover asparagus with water. Bring to a boil over high heat; reduce heat, cover, and cook for 5 minutes. Drain and set aside.
In a skillet, heat butter over medium-low heat; add mushrooms. Saute until mushrooms are tender; add green onions and cook for 1 minute longer. Set aside.
Line a 9-inch or 10-inch pie plate with pastry; bake at 375° for 8 minutes. Remove from oven and reduce oven temperature to 350°. (make sure pastry is IC friendly. I make my own)
Arrange vegetables and shredded cheese in pie pastry.
Whisk together the eggs and half-and-half; add salt, pepper, and nutmeg. Pour egg mixture over the vegetables. Place the filled pie shell on a large cookie sheet or jelly-roll pan. Place in the oven and cook for 45 to 55 minutes, or until a knife inserted in the center comes out clean.
Serves 6 to 8.
*can add cooked turkey or chicken*