Ingredients

1 (9 inch) unbaked pie shell
1 C. (4 oz.) shredded Monterey Jack cheese
1 (4 oz.) can sliced mushrooms, drained
6 to 8 (4 inch) partially cooked fresh asparagus or frozen, well drained
3 eggs
1 1/4 C. Half and Half
Grated peel and juice of 1/2 lemon
1/4 tsp. salt – seasoned
Generous dash of nutmeg

Cooking Instructions

Bake at 375 degrees for 10 minutes to partially cook not bake the crust. Sprinkle 3/4 cup cheese and mushrooms over bottom of shell. Arrange asparagus spears – spoke-wheel fashion over mushrooms. In bowl lightly beaten eggs with Half and Half, lemon peel, juice, seasoned salt, nutmeg; pour over asparagus. Sprinkle with remaining cheese. Bake at 350 degrees for 50 minutes or until knife inserted comes out clean. Makes 4 to 6 servings.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)