ASPARAGUS-MUSHROOM QUICHE
(Yield: 8 servings)

1 tablespoon butter or margarine, softened
1 (9-inch) pastry shell, unbaked
4 eggs
1 (10-3/4) ounce can cream of asparagus soup
2/3 cup milk
3/4 cup salt
1/8 teaspoon nutmeg
1 cup shredded Cheddar cheese
1/4 cup butter or margarine
8 ounces mushrooms, thinly sliced
2 tablespoons finely chopped green onions
1/4 teaspoon salt
1/8 teaspoon pepper
8 asparagus spears, cooked

Spread the butter evenly over pastry shell; chill well. In a medium bowl, with wire whisk, beat eggs, soup, milk, salt, and nutmeg; stir in cheese; set aside. In a medium skillet, over medium heat, melt butter; add mushrooms, green onions, salt, and pepper. Sauté 5 minutes or until tender. Preheat oven to 425°F. Stir the mushroom mixture into soup mixture and pour into prepared pastry shell. Arrange the asparagus spears in spokes on top of filling. Bake for 15 minutes; reduce oven temperature to 325°F. Continue baking for 35 minutes or until a knife inserted in center comes out clean. Let stand for 10 minutes before serving.