Mushroom & Asparagus Quiche

• 1 whole Recipe For A 8 Or 9 Inch Pie Crust
• 2 Tablespoons Butter
• 1/2 cups Sweet Onions, Sliced Thin
• 1 cup Crimini Mushrooms, Sliced Thick
• 1 cup Asparagus, Cut Into 1-inch Pieces (I Use The Top Four Inches Including The Tips)
• 1/2 cloves Garlic, Minced
• 1/4 cups Farmers Cheese, Grated
• 1/4 cups Gruyere Cheese, Grated
• 3 whole Eggs
• 1/4 cups Whole Milk
• 1/2 teaspoons Kosher Salt
• 1/2 teaspoons Black Pepper
• Chopped Chives, For Garnish

1. Preheat your oven to 350 F.
2. Roll and shape pie dough to fit your tart pan. Prick it a few times with a fork and pop it into the preheated oven for 10 minutes. Then remove it from the oven and set aside while you assemble the filling.
3. In a 10-inch skillet over moderate heat, melt two tablespoons of butter. Then add the sliced onions and saute for 3-4 minutes until soft. Add in the mushrooms and cook for 4 more minutes. Add in the asparagus and cook for 5 minutes stirring occasionally. Once the asparagus is bright green and starting to turn golden, add in the garlic and cook for 1 minute. Remove skillet from the heat and let the mixture cool slightly for 5 minutes. Then evenly spread the mixture into the pre-baked tart shell and sprinkle with cheeses.
4. In a mixing bowl beat eggs and milk. Season with kosher salt and black pepper and gently pour over veggies and cheese. Carefully slide the quiche back into the 350 F oven and bake for 30 minutes, rotating the pan halfway through. Then remove it from the oven.
5. Let it cool slightly before slicing and serving. Sprinkle with a little fresh chive for garnish.

pie crust, butter, sweet onions, crimini mushrooms, garlic, ubc, ubc, eggs, ubc, kosher salt, black pepper, chives

Taken from tastykitchen.com/recipes/breakfastbrunch/mushroom-asparagus-quiche/ (may not work)