Springtime Asparagus Quiche

Feel free to cut back on mushrooms or use a little less asparagus if you'd like to add a little ham or leftover turkey.

INGREDIENTS

1/2 to 3/4 lb asparagus, trimmed, chopped
water
2 Tbsp butter
1/2 cup chopped mushrooms
4 green onions, with green, thinly sliced
1 small tomato, peeled, seeded, diced
1 1/2 cups shredded Havarti cheese or Swiss, about 6 ounces
4 large eggs
1 1/2 cups half-and-half or whole milk
1/2 tsp sea salt
1/8 tsp black pepper
dash nutmeg

DIRECTIONS

In a saucepan, cover asparagus with water. Bring to a boil over high heat; reduce heat, cover, and cook for 5 minutes. Drain and set aside.

In a skillet, heat butter over medium-low heat; add mushrooms. Saute until mushrooms are tender; add green onions and cook for 1 minute longer. Set aside.

Line a 9-inch or 10-inch pie plate with pastry; bake at 375° for 8 minutes. Remove from oven and reduce oven temperature to 350°.

Arrange vegetables and shredded cheese in pie pastry.

Whisk together the eggs and half-and-half; add salt, pepper, and nutmeg. Pour egg mixture over the vegetables. Place the filled pie shell on a large cookie sheet or jelly-roll pan. Place in the oven and cook for 45 to 55 minutes, or until a knife inserted in the center comes out clean.

Serves 6 to 8.