The Never-ending Quest For Perfect Quiche...

...has ended and it's asparagus season again!!!!  You know what that means don'tcha?  Asparagus in everything including quiche.  Tonight I made one with 1/2 whole wheat crust, asparagus, shiitake mushrooms and our Fraga Farm farmhouse cheese (which you can buy at the farmer's market, from ME this coming Wednesday at People's Coop, 2-7, come visit me).  I used all milk rather than part cream and it was so much lighter!  Plus the whole wheat crust.  This quiche is a keeper...

1 batch pie crust made w/o sugar
about 7 organic asparagi, chopped into 1/2" pieces
half a pound of shiitake mushrooms, chopped
1 tablespoon butter
cayenne pepper
salt
4 eggs
3/4 cup milk or half-n-half
black pepper
goat cheese

Prebake your pie crust enough that the edges are beginning to brown.  Meanwhile, sauté the chopped asparagus in butter or oil for about 3 minutes, then add the mushrooms, salt and cayenne (just a dash if you're a pansy, about 5 shakes if you're me).  Cover and cook until everything's tender and tasty.  Adjust the seasoning to your liking (a dash of thyme? ground mustard? garlic?) .

Beat the eggs, add the milk and a little black pepper.  When the crust is just browning, pull it out of your 350 degree oven and add the veggies (these don't have to be asparagus and mushrooms...it could be onions, leeks, potatoes, tomatoes, spinach, zucchini, whatevah) and spread evenly inside the crust.  Then pour the egg mixture uniformly over top and using a fork, gently disturb the vegetables on bottom allowing the egg spread throughout.  Top with half a cup or more of crumbled, diced, flung or grated Fraga Farm goat cheese.

Bake at 350 for 1/2 hour and enjoy.