Mediterranean Vegetable Quiche - cooking recipe

Ingredients

1 lb cremini mushroom (or your favorite mushrooms)
1 onion
1 bunch asparagus
2 zucchini or 1 small eggplant
2 tablespoons olive oil or 2 tablespoons butter
2 roasted peppers
2 -3 ounces goat cheese
3 eggs
3 cups half-and-half
1 pinch sea salt (or kosher salt)
1 pinch nutmeg
pepper
1 pre-baked 9 inch pie shell

Preparation

Preheat oven to 375-degrees F.
Clean and chop all vegetables to bite size pieces.
In a large skillet over medium heat saute the onions in half of the olive oil or butter until translucent. Stir in mushrooms and saute for 3-5 minutes longer, season with salt and pepper. Set aside.
In a seperate skillet saute the zucchini and asparagus in the remaining oil or butter (1 tablespoon). Cook until tender. When vegetables have cooled squeeze out all excess moisture.
In a mixing bowl beat eggs, nutmeg, salt and pepper and half and half together.
In a partially baked 9-inch pie crust or crust fitted in a quiche pan, spread onion/mushroom mixture on bottom of crust, then add asparagus/zucchini mixture and then the goat cheese. Finally pour in the egg mixture.
Bake for 25-35 minutes or until cooked and top is set.
Place quiche under broiler very briefly to brown.