Recipe: Asparagus-Mushroom Quiche

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. Saut 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.