Ingredients

• 1 1/2 cups all purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1 1/2 cups whole milk
• 1/3 cup yellow onions, thinly sliced
• 4 oz crimini mushrooms, sliced
• 1/3 cup chopped asparagus, par boiled for 3 minutes
• 5 oz baby spinach, cooked and drained, water squeezed out and chopped
• 1/2 cup small broccoli florets
• 1 tbsp unsalted butter
• 3 oz ham, thinly sliced into 1/2" ribbons and then cut about 1/2" long
• 1 cup orange cheddar cheese shredded
• 4 large eggs, beaten
• 1 tbsp wholegrain mustard
• salt and pepper

Directions

1. Heat the oven to 390°F
2. In a large bowl thoroughly mix the flour, baking powder and salt together, set aside.
3. Sauté the onions in the butter for about 5 minutes.
4. Add the mushrooms and sauté for 5 more minutes.
5. Apply a very thin layer of oil to a 9" pie plate.
6. Place the sautéed onions and mushrooms evenly over the bottom of the pie plate.
7. Place the shredded cheddar cheese over the top of the onions and mushrooms.
8. Then evenly place the ham, asparagus, broccoli florets and chopped spinach over the top of the cheese.
9. In the bowl containing the blended flour, slowly whisk in the milk so that there are no lumps, whisk in the 4 beaten eggs, the mustard and some salt and pepper.
10. Gently pour the flour, milk, egg mixture over the ingredients in the pie plate.
11. Place the pie plate on a tray and place in the heated oven for 40 minutes.
12. Slice and enjoy.

We reheated slices of the quiche in the microwave on high for 30 seconds.