Asparagus Mushroom Quiche

• 1 Classic Crisco Pie Crust single crust
• 2 tablespoons Crisco Pure Vegetable Oil
• 2 tablespoons butter
• 1 pound fresh asparagus trimmed
• 2 cups fresh mushrooms sliced, such as shiitake, button, crimini or portobello
• 3/4 cup chopped onion
• 4 large eggs
• 1 cup half and half
• 2 teaspoons dijon mustard
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon garlic powder
• 1 cup gruyere cheese shredded

1. PREPARE recipe for single crust pie. Roll out dough and fit into 9-inch pie plate or quiche dish, fluting edge as desired. Chill crust while preparing filling.
2. HEAT oven to 425u0b0F. Cut eight asparagus spears into 3-inch long spears for garnish. Cut remaining asparagus into 1/2-inch pieces. Heat oil and butter in large skillet over medium heat. Add 1/2-inch asparagus pieces, mushrooms and onions. Cook 10 minutes or until asparagus is tender. Remove from heat.
3. PIERCE bottom and sides of unbaked pie crust with fork about 50 times. Bake 10 minutes.
4. WHISK eggs in large bowl. Add half-and-half, mustard, salt, pepper and garlic powder, whisking until blended. Stir in cheese and asparagus mixture. Spoon into hot crust. Garnish with reserved asparagus spears. Reduce oven temperature to 350u0b0F. Bake 30 to 35 minutes or until knife inserted into center comes out clean. Let stand 10 minutes before serving.

pie crust, vegetable oil, butter, mushrooms, onion, eggs, mustard, salt, pepper, garlic, gruyere cheese

Taken from www.yummly.com/recipe/Asparagus-Mushroom-Quiche-2663345 (may not work)