Asparagus & Mushroom Quiche

Adapted from Allrecipes

My husband's birthday was yesterday, so I decided to make him a special birthday brunch.  The main feature was this lovely quiche.  The asparagus, mushrooms, onions, Feta and Cheddar in this were superb!  I'm a huge fan of Feta and really thought it added a little something special to this quiche.  Delish!

Ingredients:

• 6 oz. deli ham, diced
• 2 Tbs olive oil
• 1 small onion, diced
• 1 cup portobella mushrooms, sliced
• 1 cup chopped fresh asparagus
• 1 (8 inch) unbaked pie shell
• 1 cup shredded Sharp Cheddar cheese
• 1/3 cup crumbled feta cheese
• 3 eggs
• 1 cup half-and-half cream
• ½ tsp salt
• Fresh ground pepper, to taste
• 1 tsp parsley
• ½ tsp thyme

Directions:

• Preheat oven to 400 degrees F.
• Heat oil in a large skillet over medium-high heat.  Add onion; cook and stir until translucent.  Reduce the heat to medium and add the portabella mushrooms.  Continue cooking until the mushroom are tender.  Set aside.
• Bring a saucepan of salted water to a boil over high heat.  Cook asparagus in boiling water until just tender, 1-2 minutes.  Immediately drain and run under cold water to cool.
• Spray a pie tin with cooking spray and place pie shell in tin.  Place the onion and mushroom mixture, asparagus and ham into the bottom of the pie shell.  Sprinkle the Cheddar and Feta cheeses over the vegetables.  In a small bowl, whisk together the eggs, cream salt, pepper, parsley and thyme until smooth.  Pour this mixture over the vegetable and cheese filling.
• Bake uncovered for 35-40 minutes or until firm and lightly browned on top.  Let cool for 5-10 minutes before serving.