Asparagus Mushroom Onion Quiche

Pastry: 3.25 cups all purpose flour, 1/2 teaspoon salte, pinch baking powder sifted

Add 1 cup Crisco (only Crisco will do) and blend with fingers or pastry cutter

Add 1/2 cup cold water blending with fingers or wooden spoon - when it just sticks together make into two balls and roll out in a round for 10 inch pie pan. Crimp the edges of the crust and prick bottom and sides with fork. (I use glass)
Bake blind (with nothing in it) for 10 minutes at 400F - remove from oven cool

Chop very fine 1/2 cup onion
Cut into large dice about 6 large mushrooms so you end up with about 1 cup
Saute in a pan with about 1/4 cup butter - salt geneously and pepper cover to let the juices seep out.

Wash fresh green asparagus and cut the tips into 1 inch pieces, you will need about two bunches and end up with 1.5 to 2 cups asaragus tips.

Take the top off the sauting mushrooms and onions they sould be nice and creamy brown. At the last minute add the asparagus and toss around gently.

Pour the sauteed veges into the pie crust.

Take 6 large eggs, 1/2 cup heavy cream, salt heavy on the black pepper, 2 tablespoons white wine (I like chablis) and whisk. Pour over the veg in the piecrust to just about cover add a layer of grated Mozzerella cheese. Pour over remaining egg mixture top with layer of Mozzy chees. Bake about 350/ 325F for about an hour. Let stand for about 20 mins to set before eating.