Chopped mushrooms, uncured/no salt ham, fresh chopped jalapeños, one chopped yellow onion, chopped asparagus, organic whipping cream (8 oz), grass-fed raw milk (1 cup), gruyere and cheddar cheese (1 cup), 3 eggs, Himalayan sea salt to taste.
You can make the pie crust or buy a pre-made one to save time. Here we used a gluten free pie crust.
Sauté together the chopped yellow onion, mushrooms, ham, asparagus, and jalapeños.
Meanwhile bake the pie crust for about 15 minutes at 350 degrees.
In a bowl mix together 75% of the cheese, eggs, milk, and heavy whipping cream.
When the pie crust is done baking, coat the bottom of the pie crust with the remaining 25% of the cheeses.
Turn the oven up to 375 degrees.
Next add the sauté mix to the pie crust, on top of the cheese.
Then pour over the top the liquid cheese, eggs, milk, cream concoction.
Bake on 375 for about 30 minutes. You can tell when it’s done because it will be slightly brown on the top and boiling hot.
Pull out of the oven and let sit for an hour or longer for more firmness.