1cupasparagus(I used the top four inches of the asparagus)
1/2clovegarlicminced
1/4cupgrated cheesefarmers cheese or Monterrey jack cheese
1/4cupgrated gruyere cheese
3largeeggs
1/4cupwhole milk
1/2teaspoonkosher salt
1/2teaspoonblack pepper
chivesfor garnish
Instructions
Preheat your oven to 350°.
Roll and shape pie dough to fit your tart pan. Prick with a fork and pop it into the preheated oven for 10 minutes, remove and assemble the filling.
In a 10 inch skillet over moderate heat; melt two tablespoons of butter. Sauté sliced onions for 3-4 minutes until soft. Add in the mushrooms and cook for 4 more minutes. Add in the asparagus and cook for 5 minutes stirring occasionally. Once the asparagus is bright green and starting to golden add in the garlic and cook for 1 minute. Remove and let cool slightly for 5 minutes, then evenly spread them out into the pre-baked tart shell and sprinkle with cheeses.
In a mixing bowl; beat eggs and milk. Season with kosher salt and black pepper and gently pour over veggies and cheese. Carefully slide the quiche back into the 350 degree oven and bake for 30 minutes, rotating halfway through.
Let cool slightly before slicing and serving. Sprinkle with a little fresh chive for garnish.