Creamy Asparagus Quiche

This is my third attempt to post this recipe. Of course, now I can't find the darned recipe. Aargh!

I made this and took it to Carolyn and Glenn's party, where it didn't do that well in the popularity stakes. I suspect that's because I called it "Asparagus Casserole." Clearly poor marketing. Even Marc, not generally a fan of cheese or mushrooms, though this was terrific, despite his poor, scraped and recently tonsil-free throat!

Maybe I should have a naming contest?

CREAMY ASPARAGUS QUICHE

Ingredients:

2.25 lb asparagus, trimmed and cut into small pieces
1/4 cup chopped onion
4-5 crimini mushrooms, chopped
3 cloves garlic, minced
2 tbsp Take Control (or butter)
1 lb Farmer cheese
3 oz cream cheese
1/2 to 3/4 cup shredded Mexican mix cheese (the more the merrier)
1tbsp mustard
1/2 tsp dill
1/2 tsp chervil
ground pepper to taste
1/4 tsp salt
6 eggs
grated parmesan cheese to sprinkle on top.

Parboil the asparagus for 2 minutes. This will render it soft, but still a lovely green. Drain and run cold water over it, then drain again. Meanwhile, saute the mushrooms, onions and garlic in the Take Control. When soft, set aside to cool. In a food processor, puree the asparagus, then empty the bowl into a large mixing bowl. Add all the rest of the ingredients except for the parmesan cheese and beat together. Pour into glass baking dishes that have been coated with PAM, and then sprinkle the parmesan cheese on top. Bake at 350 regular oven, or 325 convection, for 25-30 minutes until center is set. Cool a bit, and serve.

You can bake this in 2 cup pyrex bowls (my favorite, since it's pretty much 1 meal--protein and veggies altogether!), or in a large baking tray, or a pie platter. Just don't make it more than 2 inches deep.

Also, not sure how well it freezes. I've made this today to confirm the recipe, since I still can't find the original, and just sacrificed one to the freezer. Hope it comes out all right! I'll post more if it does.