Ingredients
1 sheet refrigerated pie pastry1 pound fresh asparagus, cut into 1-inch pieces1 medium onion, chopped1 cup sliced fresh mushrooms2 tablespoons butter3 large eggs1-1/3 cups heavy whipping cream2 teaspoons minced fresh basil1/2 teaspoon salt1/2 teaspoon pepper
Preparation
Unroll pastry into a 9-in. deep-dish pie plate; flute edges.
Place asparagus in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-5 minutes or until crisp-tender.
In a large skillet, saute onion and mushrooms in butter until tender. Stir in asparagus. Transfer to crust. In a small bowl, whisk the eggs, cream, basil, salt and pepper; pour over top.
Bake at 375° for 30-35 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
