1/2 to 3/4 pound asparagus, trimmed, chopped
2 tablespoons butter
1/2 cup chopped mushrooms
4 green onions, with green, thinly sliced
1 small tomato, peeled, seeded, diced
1 1/2 cups shredded Havarti cheese or Swiss, about 6 ounces
4 large eggs
1 1/2 cups half-and-half or whole milk
1/2 teaspoon salt
1/8 teaspoon ground black pepper
Line a 9-inch or 10-inch pie plate with pastry; bake at 375° for 8 minutes. Remove from oven and reduce oven temperature to 350°.
Arrange vegetables and shredded cheese in pie pastry.
Whisk together the eggs and half-and-half; add salt, pepper, and nutmeg. Pour egg mixture over the vegetables. Place the filled pie shell on a large cookie sheet or jelly-roll pan. Place in the oven and cook for 45 to 55 minutes, or until a knife inserted in the center comes out clean.