2 tsp Dijon mustard
1 1/2 lbs fresh asparagus, cut into pieces
1 medium-size sweet onion, chopped
1/2 lb sliced fresh mushrooms
2 garlic cloves, minced
1 stick unsalted butter, cut-up
3 large eggs, lightly beaten
2 cups shredded Mozzarella cheese
1/4 cup fresh parsley, minced
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/4 tsp basil
1/4 tsp oregano
Preheat oven to 350 degree.
Place pie pastry into a deep-dish pie plate and prebake for about 5 minutes.
Remove pie shell from the oven and spread the mustard over the bottom; set aside.
Steam the asparagus until tender; drain well if in water.
Melt the butter in a large skillet and saute the onion, garlic, and mushrooms until tender; add the asparagus and stir to blend in well.
In a large bowl combine the eggs, cheese, parsley, salt, pepper, basil, and oregano until well blended. Pour the vegetable mixture into the egg mixture, blending well.
Pour the mixture into the mustard-coated pie shell and bake at 350 degrees for approximately 30 minutes until the eggs are set.
Remove from oven and allow to set for 5 to 10 minutes before cutting to serve.
The idea for this recipe came from Eggland's Best Eggs.