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Asparagus, Red Pepper and Mushroom Quiche


1 Tenderflake® All Vegetable Shortening Deep Dish Pie Shell

1 tbsp. (15ml) vegetable oil

1 onion, chopped

1 lb (450g) fresh asparagus, trimmed and cut in 1" (2.5cm) pieces

1 small sweet red pepper, cut in strips

1 1/4 cups (300ml) sliced mushrooms

1 1/2 cups (375ml) shredded Cheddar cheese

3 eggs

1 cup (250ml) milk

2 tbsp. (30ml) chopped fresh basil

1 tsp (2.5ml) salt


  • Thaw pastry shell at room temperature 15 minutes. Place on baking sheet.
  • Preheat oven to 425°F (220°C).
  • Heat oil in large frying pan over medium-high heat. Sauté onion, asparagus, peppers and mushrooms until tender-crisp, stirring often, about 5 minutes.
  • Sprinkle half of cheese in pie shell. Spoon vegetables on top. Cover with remaining cheese.
  • Beat remaining ingredients together to blend. Pour over vegetable mixture.
  • Bake on lower rack of preheated oven 10 minutes, then reduce temperature to 350°F (180°C) and bake 30-35 minutes longer or until filling is set. Cool 10 minutes, then slice and serve warm.
Prep Time: 
15 minutes
Cook Time: 
45 minutes
Total Time: 
60 minutes

Asparagus, Red Pepper and Mushroom Quiche

15 mins Serves 2 Ingredients: 1 Naan bread, 3 pieces fresh mozzarella, 1 1/2 tbsp olive oil, 1 1/2 tbsp balsamic vinegar, 5 basil leaves 3 cloves garlic 1 tomato