Asparagus Mushroom Quiche

Quiche:

2 - 9" frozen pastry shells - let them thaw 15 minutes before filling. I don't pre-bake them. Use a brush and spread prepared mustard over the shells just before filling.

1 1/2 lb. asparagus
1 large onion - chopped
1 c fresh mushrooms - sliced

2 eggs - beaten a bit
2 cups mozzarella cheese

Spices: parsley, black pepper, garlic powder, Italian seasoning.

Chop vegetables and saute.
Combine the eggs, spices and cheese. Stir the vegs into the egg/cheese mix.

Bake at 375 for 25 minutes.

*****Double the ingredients to use 2 shells

I made both shells up - the quiche reheats beautifully in the oven. When reheating, sprinkle a bit mozzarella to freshen the look. Served with steamed carrots.


"Our" Romaine Salad:

Torn Romaine to fill 2 individual salad bowls
2 Kiwi - diced
Green Onion - cut in diagonal pieces
Green pepper - diced
Pineapple chunks - about 5 per salad

Dressing: Roasted red pepper from Kra*t