Asparagus Quiche - cooking recipe

Ingredients

12 thin asparagus spears
6 eggs, beaten
1 cup sour cream
1/2 cup grated gruyere cheese
1 cup sliced mushrooms
1 teaspoon minced garlic
1 teaspoon chopped fresh tarragon
1 small red pepper, julienned
salt and pepper
1 9-inch deep dish pie crust

Preparation

Blanch asparagus spears in boiling water for 90 seconds. Refresh in cold water and cut in half; set aside.
Blend together eggs, sour cream, cheese, mushrooms, and garlic tarragon. Add asparagus and season with salt and pepper.
Pour ingredients into a 9-inch deep dish pie shell.
Bake at 350 for 20 minutes; remove from oven.
Top with julienned red pepper and return to oven for 30-40 minutes.