• 1 Unbaked 9" pie crust shaped in deep quiche dish or pie pan
• 2 cups Grated mozzarella
• ½ lb Asparagus - slim stalks
• ½ cup Grated Manchego Cheese
• 4 Large Eggs - beaten
• 1 cup Heavy Cream
• 1½ Tablespoons Green Garlic Pesto
• ⅛ teaspoon Salt
• ⅛ teaspoon Fresh Ground Pepper

Preheat oven to 400F

Blanch asparagus - put in boiling water for 30 seconds then immediately into ice water; dry completely. Cut off top 3" to 3½" of each stalk. Chop rest of stem into 1" pieces.

Sprinkle about one cup of mozzarella on pie crust.

Spread chopped asparagus over cheese.

Sprinkle Manchego and remaining mozzarella over onion mixture.

Lay asparagus stems in spoke fashion on top with tips outward

Beat eggs, cream, half and half, pesto, salt and pepper together with whisk. Pour over pie crust slowly so all liquid is absorbed.

Bake for about 35-40 minutes until quiche is puffy and golden and center does not seem liquid when moved. Allow to cool at least 10-15 minutes before cutting.

Quiche can be eaten hot, cold or at room temperature.