Asparagus Mushroom Quiche

1½ C whole-wheat flour
10 Tbls cold butter
3 eggs
1 C mushrooms
1 C slender asparagus
1½ C half-and-half
3/4 tsp salt
½ tsp pepper
1 C shredded gruyere cheese
½ C green onion

Cut butter into chunks
cut asparagus into 2" pieces
slice large mushrooms
finely chop green onions

Whirl in food processor (or cut together) flour and butter until mixture resembles cornmeal. Add 1 egg and mix until dough holds together. Press evenly over bottom and up 1¼" of side of 9" spring form pan. Chill.

Preheat oven to 375°.

Blanch asparagus in a saucepan of boiling water until barely tender-crisp, about 1 minute; drain. Transfer to a bowl of cold water to cool. Drain and pat dry.

In a large bowl, whisk remaining 2 eggs to blend; whisk in half-and-half, salt and pepper. Sprinkle gruyere and onion in prepared crust, then arrange asparagus and morels on top. Pour egg mixture over vegetables.

Bake on lower rack until filling no longer jiggles when gently shaken (40-45 minutes). Let cool in pan at least 30 minutes. Loosen quiche from pan rim with a knife, remove rim, and slice. Serve warm or at room temperature.