Vamp Robin's Asparagus and Mushroom Quiche

Ingredients:

• 3 large eggs
• 1 1/2 cups heavy cream
• 1/4 cup chopped fresh parsley leaves (or 2 tbsp dried)
• 1/2 teaspoon salt
• 1/2 teaspoon ground white pepper
• 2 tablespoons unsalted butter
• 7 stalks asparagus, bottoms trimmed and asparagus cut into 1-inch pieces
• 1 package white button mushrooms, ends trimmed and mushrooms sliced
• 1/2 cup grated Gruyere cheese
• ¼ cup grated white cheddar cheese

Directions:

Preheat the oven to 425 degrees°. If pie crust didn’t come in an aluminum pan, place in a pie pan. Prick the bottom of the pie shell liberally with a fork. Bake for 10 minutes and then set aside.

In a medium sized bowl, mix together eggs, cream, parsley, salt, and white pepper. Chill for at least 30 minutes. Pour 1/3 of the egg mixture into the crust. Bake until the filling begins to set; about 10 minutes Melt butter in a medium size skillet over medium heat. Add the asparagus and mushrooms and cook until tender; about 5 minutes. Add vegetables to pie crust on top of set egg mixture. Pour the rest of the egg mixture over the vegetables. Sprinkle with cheeses. Bake for about 30 minutes, until puffed and brown. Serve hot or at room temperature with a small green salad.