One of the 12 international-themed quiches regularly served at the Carlisle House, this is a favorite with vegetarian and non-vegetarian guests alike!
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.