Asparagus And Mushroom Quiche

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

1. Preheat oven to 425u0b0F.
2. Bring a large saucepan of water to a boil on high.
3. Add asparagus, mushrooms and onion. Cook on high for 4 minutes (or until asparagus is tender-crisp). Drain in colander.
4. Press pie crust into 10-inch tart pan, pie pan, or cake pan (I prefer the latter).
5. Scatter asparagus, mushrooms, and onion in the crust and top vegetables with shredded cheese.
6. In a large bowl, mix remaining ingredients.
7. Pour egg mixture over the vegetables.
8. Bake at 425F for 30 minutes, or firm. Cool briefly.

button mushrooms, onion, crust, gruyere, eggs, yellow mustard, thyme, salt, parsley, nutmeg, ground black pepper

Taken from www.food.com/recipe/asparagus-and-mushroom-quiche-420914 (may not work)