Asparagus, Mushroom and Caramelized Onion Quiche

Oh boy... the past few weeks have been very stressful and tiring for us as Arthur, our Terrier mix, had been limping. We brought him to the vet a couple weeks ago but they couldn't find anything wrong with his foot. Yesterday we went back to the vet for further examinations and they found several 'foreign objects' including a small broken glass in his paw. They were able to take out most of the objects except one... so after spending $500+ for the visit, Arthur is still not 100%. I really hope that 'foreign object' will come out by itself some time soon so he can be back to his cheery self and we don't have to stress out about him too much anymore.

So anyway... tonight I decided to catch up with my blog starting with this Asparagus, Mushroom and Caramelized Onion Quiche. Continuing with my effort to eat more vegetables and less meat, I made this quiche a couple weekends ago. It's an easy, hearty and healthy(ish) dish that can be eaten with a side salad for a light lunch or dinner. It is similar to what I did before, I just modified the recipe based on what I had in my fridge.


Ingredients:

1 frozen puff pastry sheet
2 tablespoons ghee (or butter)

1 onion, cut into half and thinly sliced
1 bunch asparagus, cut into 1-inch pieces
1 cup of sliced Crimini mushroom
1/2 cup milk (preferably half-and-half, but I didn't have any)
3 large eggs
Fresh ground pepper
Fresh ground nutmeg
1 cup shredded Parmesan cheese
1 cup shredded Mozzarella cheese

Directions:

• Roll the puff pastry dough to fit a pie pan and bake for 15 minutes at 400°F. After it's done, lower the oven temperature to 375°F and place the pie pan on a wire rack to cool.
  
• Saute the onion with the ghee over a medium heat for about 8 minutes or so until the onion is soft and starting to caramelize.
  
• Add the mushroom, cook for 5 more minutes over a medium high heat until the mushroom's juices are evaporated.
• Add in the asparagus and cook for another 3 minutes or so until the asparagus are just cooked.
  
• Add half of the cheese on the bottom of crust until it's all covered, top with the vegetable mixture and then cover with the remaining cheese.
  
• Mix together the eggs with the milk and season with freshly ground pepper and nutmeg.
• Pour over the vegetable mixture and cheese.
• Bake for 30-35 minutes and cool on a wire rack for about 10-15 minutes before slicing.