Asparagus Quiche

• 1 single crust pie dough, your own or store bought
• 3 tablespoons unsalted butter
• 1 medium onion, chopped
• 1 bunch asparagus, cut into 1 inch pieces
• Cayenne pepper, pinch
• 1 large clove garlic, minced
• 2 tablespoons Dijon mustard
• 4 eggs
• 1 cup half and half
• freshly ground nutmeg
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1/4 cup chopped chives
• 1 1/2 cups shredded Colby-Jack cheese, or your favorite cheese

Directions

Preheat your oven to 425degrees F. Roll the pie dough out to fit a large, deep-dish pie pan. Place the dough in the pan, crimping the edges. Prick the dough with a fork and bake on the center rack of the oven for 8-10 minutes until lightly browned. Remove from the heat to cool and turn the oven temperature down to 325 degrees F.

While the pie shell is baking, melt the butter in a large skillet over medium-high heat. Add the onion, asparagus, cayenne pepper, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper and garlic. Cook until the onions are tender and the mixture is yummy. Remove to a bowl to cool.

In a large bowl. mix the chives, mustard, eggs, half and half, nutmeg, 1/2 teaspoon salt and 1/4 teaspoon black pepper until well combined.

Spread the asparagus mixture in the pie shell. Pour in the egg mixture and top with the shredded cheese. Bake for 45 minutes, until the center in set. Remove from the oven and cool for 30 minutes or more. Cut into wedges and serve.