Asparagus Ementhal Quiche with Tarragon

1 blind baked pie crust, completely cooled
12 asparagus
6 eggs, beaten
1 cup crème fraîche
½ cup grated emmenthal cheese

1 tsp (0.02oz/4.7gr) butter
½ cup sliced mushrooms

1 garlic clove, minced
1 tsp fresh tarragon
1 small red pepper, julienned
salt and pepper

1. You will need a need deep pie dish for this since the egg and cream mixture is quite plentiful.
2. Heat oven to 350°F
3. Blanch asparagus about 90 seconds in boiling water. Cool in ice bath and cut into ½" pieces.
4. Fry mushrooms in a little butter, and add minced garlic for the last minute.
5. Whisk eggs and cream, then add the grated cheese, mushrooms and garlic, and tarragon. Add asparagus and salt and pepper.
6. Pour the mix into the blind baked pie crust.
7. Bake for 20 minutes. Take out of the oven and add the julienned red pepper in a pleasing pattern on top. Return to the hot oven and bake an additional 30 to 40 minutes, or until the custard has set and the top has started to brown.
8. To keep the quiche warm, cover it with aluminum foil and bake it in a preheated oven at 200-250F.