This quiche is the perfect addition to weekend brunch.
In a medium non-stick pan, add olive oil, onion and mushrooms. Saute until onions soften and mushrooms release some moisture (3-4 minutes).
Add asparagus and cook an additional couple minutes until asparagus is crisp-tender. Remove from heat.
In a medium sized bowl, whisk together eggs, heavy cream, Dijon mustard, salt and pepper.
In prepared pie crust, place a layer of Swiss cheese and top with vegetables making sure to remove excess moisture from pan before adding vegetables to crust.
Add remaining cheese and slowly poor egg mixture over filling. Bake at 375F for 35-45 minutes or until eggs are set in center and a toothpick comes out almost clean. Start checking on quiche at the 25 minute mark and keep an eye on it, checking ever 5 or so minutes so it is not overcooked.
Once cooked, let quiche stand for at least 10 minutes to set up. Serve warm or at room temperature.
Change up the cheese in this easy quiche by swapping out the Swiss with goat cheese, cheddar or gruyere.