Author: 陸培恩

Ingredients: (makes 6 to 12 servings)

  • 3/4 lb bacon
  • 1 lb mushrooms, sliced
  • 2 onions, chopped
  • 1 shallots, fine chopped
  • 1 clove garlic, finely chopped
  • 3 eggs
  • 1 cup 2% evaporated milk
  • 1/2 cup non-fat milk
  • 2 stalks asparagus, cut into small thin disc
  • 1/4 fresh grating of nutmeg (optional)
  • 2 teaspoons chopped chives or green onion
  • 1/4 cup Swiss cheese or mozzarella cheese
  • 1 tablespoon flour
  • 1 box of pie dough
  • Salt and pepper

Preheat oven to 375 degrees F

Cooking Steps:

  1. Prepare the pie dough as directed, divide and press the dough into 6 mini quiche dishes, or one 9-inch pie dish.  Set in the refrigerator for 15 minutes.  Bake in oven for 10 minutes.  Let it cool.
  2. In a medium heat, cook the bacon, stirring often until the meat is crispy, about 7 to 10 minutes.  Transfer to a plate, break into small pieces; discard the bacon fat.
  3. Heat the oil in the same sauté pan with medium heat. Stir-fry onion for 5 minutes, add mushrooms continue to cook.  Drop in shallots and garlic, stir-fry for few minutes until aromatic; add ¼ cup wine and seasoning and cook until the juice is evaporated.  Transfer to a plate, let it cool.
  4. Combine milk in a sauce pan, over medium heat; remove when it starts to boil.  Whisk eggs with flour, salt, pepper, and nutmeg.  Keep whisking and slowly pour in a bit of hot milk to temper, until the mixture combines; add chives at end.
  5. Sprinkle bacon in the bottom of pie shell; add onion and mushroom mixture, asparagus, and cheeses.
  6. Pour the custard mixture over it.  Bake 25 to 40 minutes or until top is golden brown.