1 small onion, thinly sliced
1 cup shiitake mushrooms, stems removed, sliced
1 tablespoon extra virgin olive oil
1 cup chopped asparagus
1 teaspoon dry mustard
1 cup Gruyere cheese, grated
1 cup milk
1/2 teaspoon sea salt
Freshly ground pepper
1 unbaked pie crust
- Heat oven to 375°. Sauté onion and mushrooms in olive oil until soft. Add salt and dry mustard during last few minutes. Steam asparagus until just tender.
- Sprinkle cheese evenly over unbaked crust. Spoon the onion/mushroom mixture over the cheese, then sprinkle on the asparagus. Beat together the eggs, milk, salt, and black pepper and pour over vegetables. Bake for 35-40 minutes or until cooked through.