Asparagus and Mushroom Quiche

I found this in with my grandmother's recipes when we were cleaning out her house. The spices add a nice bit to the quiche.

• Ready In: 40 mins
• Serves: 8

Ingredients

• 1  lb asparagus, bottoms trimmed and cut into 1-inch pieces
• 6  ounces button mushrooms, sliced
• 3⁄4 cup onion, coarsely diced
• 1  refrigerated pie crust
• 4  ounces gruyere or 4  ounces swiss cheese, shredded
• 4  eggs
• 3⁄4 cup half-and-half
• 1  tablespoon yellow mustard
• 1  teaspoon dried thyme
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon dried parsley
• 1⁄8 teaspoon nutmeg
• 1⁄8 teaspoon ground black pepper

Directions

1. Preheat oven to 425°F.
2. Bring a large saucepan of water to a boil on high.
3. Add asparagus, mushrooms and onion. Cook on high for 4 minutes (or until asparagus is tender-crisp). Drain in colander.
4. Press pie crust into 10-inch tart pan, pie pan, or cake pan (I prefer the latter).
5. Scatter asparagus, mushrooms, and onion in the crust and top vegetables with shredded cheese.
6. In a large bowl, mix remaining ingredients.
7. Pour egg mixture over the vegetables.
8. Bake at 425F for 30 minutes, or firm. Cool briefly.