Recipe(tried): Potato Asparagus Quiche

POTATO ASPARAGUS QUICHE

26 oz frozen shredded potatoes
2 cups shredded pepper jack cheese (or Monterey jack)
Seasoning mix, to taste (such as Mrs. Dash)
1 to 2 tablespoons oil
1 cup chopped asparagus (cut 2-inches off tops and reserve)
Oil
3/4 lb mushrooms, sliced
1 cup chopped green onions
3 1/2 cups low fat milk
10 eggs
1 teaspoon grated nutmeg
Salt and pepper to taste

Preheat oven to 350 degrees F. Spray 2 (9-inch) glass pie plates with cooking spray.

Divide potatoes evenly into each prepared pie plate and toss with seasoning mix.

Bake for 10 minutes. When softened, spread the potatoes evenly over bottom and sides of the pans as for pie shells.

Place the cheese on the bottom of the pie shells; set aside.

In a skillet, heat a small amount of oil and saute the mushrooms and onions; distribute over the cheese. Place the chopped asparagus over the mushrooms and onions.

In a large bowl, combine the milk, eggs, nutmeg, salt and pepper and pour into the shells. Place reserved tops of asparagus on top of each quiche in a decorative manner.

Bake (still at 350 degrees F) for 45 to 60 minutes, until the custard is set and the top is puffed and brown.

Serve warm, hot or at room temperature.

Makes 2 (9-inch) quiches
Source: a Virginia newspaper