This recipe is a favorite of ours because it can change with every season. Swap bacon for crumbled sausage, or leave the meat out for a vegetarian version. Choosing your favorite cheese from the market and pairing it with fresh herbs is a great option as well.

Ingredients:

1 9-inch Pie Crust
2/3 cup chopped Asparagus
Bacon (cooked & crumbled)*
1/2 cup sliced Mushrooms (your choice but we love Maitake, Oysters and Comb Tooth)
1 cup shredded Cheddar (Goot Essa Garden Pepperjack or Mountain Home Woodsmoked Cheddar are some of our favorites!)
5 Eggs (Sunny Harvest All Natural Eggs are our go to!)
1/2 cup Heavy Cream
1/2 cup Whole Milk
1/4 teaspoon Salt
dash of Black Pepper

Directions:
Heat the oven to 375 degrees. Thaw the pie crust if frozen for 15 minutes first. Skip this step if you've prepared a homemade crust.
Layer the asparagus, mushrooms, bacon, and cheese in the pie crust.
Mix the eggs, cream, milk, salt, and pepper until the eggs are light and fluffy.
Pour the egg mixture over the pie crust's contents. Fill the crust as close to the edge as possible without spilling.
Bake for 35-45 minutes until the center of the quiche has firmed up.

You can serve this warm or at room temperature! This showcases our favorite spring ingredients but this recipe can be adapted for each season!

*Try using cured or uncured Pork Jowl!