Asparagus quiche

       

Today it is chilly in Florida...Woke up to the 42 degrees. I'm sure the people in the northeast want to shake me and say that's not cold.  I know, i know....and I'm from Maine. I know what stinking cold is. I got all dressed up this morning for my walk with my buddy, Claudia. I put on my black turtleneck sweater, grey wool leggings, black leg warmers, gloves, hat and was ready to go. I stepped outside and we decided it was too windy to go. Oh well, so much for a walk. Maybe later when it warms up?
 It is Wednesday, the day before I can get groceries. Pickings are slim in the fridge. We had fish last night with sweet potatoes and asparagus. I had enough asparagus left over to make a quiche. I decided to pair that with a salad and to bake some lemon poppy seed muffins. Sounds good eh? Let's get started. You will need the following groceries.

For one 9 inch, 8 servings, you will  need.
Filling

 2 cups fresh asparagus cut into 1.2 inch pieces
1 medium onion , thinly sliced
8 mushrooms, sliced
2 T butter
4 eggs
1 cup half and half
1 cup milk
1/2 tsp salt
1/8 t each pepper and nutmeg
1 cup grated jack cheese
1 cup grated Parmesan cheese

Crust

1 cup all purpose flour
1/4 cold butter, cut into pieice
s1/8 t salt
1 whole egg
1 t lemon juice

1. For crust, combine flour, butter and salt in food processor. Blend until mixture resembles coarse crumbs.
2. Add egg and lemon juice. Blend until dough just holds together.Roll into a ball. Chill for 30 minutes.
3. On floured board, roll out dough to fit a 9 inch pie plate. Flute edges or press rim with a fork. Prick crust. 
4. Bake crust at 400 F for 12 -15 minutes
5. Saute asparagus, onions, and mushrooms in butter over medium heat for 5 minutes.
6. Beat eggs, half and half, milk,salt, pepper and nutmeg thoroughly.
7. Place sauteed veggies in pre-baked crust.

8. Sprinkle with Jack cheese

9. Pour in egg mixture. Sprinkle grated parmesan cheese.

10.Bake at 350 F for 45-50 minutes or until firm in center.