Mother'S Day Brunch Part 1 - Asparagus And Ham Quinche Recipe Video
Summary
Ingredients
| Sliced mushrooms | 4 Ounce | |
| Asparagus | 1 Pound | |
| Scallions | 2 , chopped | |
| Butter | 1 Tablespoon | |
| 9 inch pie crust | 1 | |
| Cream cheese | 1 Cup (16 tbs) | |
| Smoked ham | 1 Pound | |
| Savor garden harvest blend | 2 Teaspoon | |
| Eggs | 4 | |
| Milk | 1⁄2 Cup (8 tbs) | |
| Salt | To Taste | |
| Pepper | To Taste |
Nutrition Facts
Serving size
Calories 740 Calories from Fat 427
% Daily Value*
Total Fat 48 g73.8%
Saturated Fat 22.2 g111%
Trans Fat 0 g
Cholesterol 358.7 mg119.6%
Sodium 1835.5 mg76.5%
Total Carbohydrates 44 g14.8%
Dietary Fiber 3.8 g15%
Sugars 7.9 g
Protein 34 g68.9%
Vitamin A 42.5% Vitamin C 13.8%
Calcium 16.3% Iron 30.1%
*Based on a 2000 Calorie diet
Directions
Add butter, melt it.
Add scallions, saute.
Add asparagus, saute.
Add mushrooms, saute.
Turn off the heat.
Preheat the oven at 350 degrees F.
Bake the pie crust for 10 minutes.
Remove crust from the oven.
Put the veggies into the pie crust.
Add cream cheese over the veggies.
Sprinkle with ham, and harvest blend.
In a glass bowl, combine eggs, and milk, whisk them together.
Add salt, and pepper, whisk until frothy.
Pour egg mix over the pie crust.
Put in the oven and bake for a few minutes.
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Editors Review
What a better way to celebrate Mother's Day than by pleasing her with a delicious brunch! Watch Stacey with her friend Tommy cooking a whole meal consisting of - asparagus and ham quinche and cinnamon chip scones, beginning with the ham quinche. Watch the following video for Cinnamon Chip Scones.Chef
