Quick Meals: Mushroom, Asparagus and Chorizo Quiche

I don't know about you, but it's been a helluva week and the weekend really can't come soon enough.  So in anticipation for a lazy weekend where time is marked only by the grumblings of my stomach, I thought I'd share my go-to brunch recipe that requires nothing but chopping and mixing. 

Ladies and gentlemen, please welcome the mushroom, asparagus, chorizo quiche.  

Recipe and pictorial guide after the break:

1. Preheat your over to 350F

2. Chop asparagus, mushrooms and chorizo and place into pie crust*. 

(Feel free to substitute with whatever you like - spinach, cheese and ham are great alternatives as well.)

3 Whisk enough eggs to cover the ingredients in the pie. Depending on how large your pie is, it could 

range from 3-5 eggs.

4. Stick the pie in the oven for 30 - 45 minutes or until you can put a fork through the centre and have it come out clean.

*You can easily find ready-made pie crusts in the frozen food isle in the supermarket (the aluminium pan should come with it). 

Happy one-more-day-till-the-weekend! You've got this.

Oh and did I tell you that the quiche keeps in the fridge surprisingly well? I've definitely made it on a weekend and had enough left over to bring to work for breakfast the rest of the week.