Asparagus Red Pepper Quiche

• 1 pie crust 10-inch pre-baked
• 1 tablespoon unsalted butter
• 1/4 white onion small, cut into 2 inch pieces
• 1/2 red pepper medium, cored and seeded and cut into 2 inch pieces
• 1 cup fresh spinach chopped
• 20 asparagus tips
• salt
• pepper
• 1/4 teaspoon dried thyme
• 3/4 cup grated Gruyere cheese
• 3/4 cup sharp cheddar cheese grated
• 4 large eggs
• 1 1/2 cups whole milk
• 1 tablespoon all purpose flour

1. Preheat oven to 375 degrees. In the chopper attachment bowl with blade of the KitchenAid(R) Pro Line(R) Cordless Hand Blender, place the onion and red pepper. Insert chopper adapter into motor body and lock adapter onto bowl. Chop on speed 4 for 5 seconds or until finely chopped. Set aside.
2. Heat a medium saute pan over medium-high heat and melt butter. Add in the onion and red pepper and saute for 3-4 minutes or until beginning to soften. Add in spinach and asparagus tips and cook for 3 minutes longer. Remove from heat and set aside.
3. Insert the whisk into whisk adapter and adapter into the motor body of the hand blender and set to speed 4. Add the eggs, milk, and flour into the blending pitcher and whisk for 30 seconds.
4. Spread the shredded cheese evenly onto the bottom and up the sides of the pre-baked pie crust. Distribute the sauted vegetables evenly over the cheese. Pour the egg mixture over top.
5. Bake at 375 degrees for 35-40 minutes or until custard is set.
6. Tip: Add in any chopped vegetable variation desired. Such as, mushrooms, green pepper, jalapeno, or tomato, to name a few.

unsalted butter, white onion, red pepper, fresh spinach chopped, salt, pepper, thyme, gruyere cheese, cheddar cheese, eggs, milk, flour

Taken from www.yummly.com/recipe/Asparagus-Red-Pepper-Quiche-2160982 (may not work)