1

Preheat oven to 375°F.

2

Melt butter in nonstick skillet. Add onions, garlic, and mushrooms to pan and cook 8-10 minutes or until soft. Add flour, ½ teaspoon cayenne pepper, salt and basil to pan and cook for an additional 3 to 5 minutes. Remove from heat and set aside.

3

In a large bowl, beat eggs with half and half, 1 cup of cheese and carrots. Add mushroom/onion mixture to egg/cheese/carrot mixture and stir to combine.

4

Slice 5 asparagus spears into 1" to 2" pieces. Lay asparagus pieces on bottom of pie shell. Pour filling over asparagus in pie shell.

5

Place pie pan on cookie sheet and bake for 20 minutes. Remove from oven.

6

While quiche is baking, slice remaining asparagus spears into 1" to 2" slices or leave 5" long for a decorative design. Arrange tomato slices and asparagus pieces on top of quiche in a wagon-wheel pattern or other attractive pattern.

7

Return to oven and bake for an additional 20 to 30 minutes or until quiche is firm to the touch and knife comes out clean.

8

Sprinkle with remaining ½ cup shredded cheese and parsley. Bake for an additional 10 minutes. Remove from oven; let cool before slicing.