Asparagus and Mushroom Quiche

• asparagus, bottoms trimmed and cut into 1-inch pieces↗1 lb
• button mushrooms, sliced↗6 ounces
• onion, coarsely diced↗3⁄4 cup
• refrigerated pie crust↗1
• gruyere or 4 ounces swiss cheese, shredded↗4 ounces
• eggs↗4
• half-and-half↗3⁄4 cup
• yellow mustard↗1 tablespoon
• dried thyme↗1 teaspoon
• salt↗1⁄2 teaspoon
• dried parsley↗1⁄4 teaspoon
• nutmeg↗1⁄8 teaspoon
• ground black pepper↗1⁄8 teaspoon

Step-by-step instructions

1. 1

   Preheat oven to 425°F.

2. 2

   Bring a large saucepan of water to a boil on high.

3. 3

   Add asparagus, mushrooms and onion. Cook on high for 4 minutes (or until asparagus is tender-crisp). Drain in colander.

4. 4

   Press pie crust into 10-inch tart pan, pie pan, or cake pan (I prefer the latter).

5. 5

   Scatter asparagus, mushrooms, and onion in the crust and top vegetables with shredded cheese.

6. 6

   In a large bowl, mix remaining ingredients.

7. 7

   Pour egg mixture over the vegetables.

8. 8

   Bake at 425F for 30 minutes, or firm. Cool briefly.