Capri's Comfort Kitchen: Crustless Quiche Lorraine with Seasonal Asparagus and Mushrooms

May 20 is National Quiche Lorraine Day, and Capri Cafaro shared her recipe on 21 News Midday.
History of Quiche Lorraine:
Quiche originated in the German kingdom of Lothringen, where it was called Lothringer speckkuchen. This region was under Germanic rule from the 4th to the 17th century. At that time, France gained control of the region, and the town’s name was changed to Lorraine. The tart was now called Quiche Lorraine.
Asparagus in Ohio:
Asparagus is one of the first spring vegetables ready to harvest in Ohio, growing from April to June.
Asparagus can grow for up to 20 years once it is planted.
Ingredients:
2 pieces of ham, finely chopped
1 cup of Swiss or similar cheese
1/3 cup chopped sweet onions
1/3 cup chopped asparagus spears
1/3 cup mushrooms
2/3 cup whole milk
¼ cup half and half
4 eggs
1 cup Bisquick
Directions:
Preheat oven to 400 degrees
Grease pie plate or mini muffin pan
Place mixture of ham, shredded swiss, chopped onions, chopped, asparagus and chopped mushrooms at the bottom of the plate or spoon a small amount into individual muffin cups in tin
Combine eggs, salt and pepper and add in Bisquick, mixing well until smooth and without lumps
Bake for 35 minutes.
Enjoy!
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