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Asparagus Quiche with Celeriac Crust

Asparagus Quiche with Celeriac Crust

– adapted from Simply in Season .

 For the crust, mix together in pie pan:

·            3 c. shredded celeriac or potato

·            3 tbsp. olive oil

Press into shape and bake at 425 for 15 minutes or beginning to brown.While the crust is baking, beat together:

·            3 eggs

·            1 c. evaporated milk

·            ¼ tsp salt

·            ¼ tsp. pepper

·            1 tbsp. fresh rosemary, minced

Arrange on baked crust, in order given:

·            ¼ c. scallions or onions, chopped

·            1 c. Swiss cheese, shredded

·            1½ c. asparagus, steamed and chopped

·            ½ c. cooked bacon or ham, chopped or sautéed

                mushrooms (optional)

Pour egg-milk mixture on top. Bake at 425 for 15 minutes. Reduce heat to 350 and bake until browned on top and set in the middle, another 25-30 minutes. Allow to cool for 10-15 minutes before serving. 
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