Wine cap Mushrooms and Asparagus Quiche – Mycoboutique

Ingredients

• 1 tbsp oil or butter
• 1 cup fresh wine-cap mushrooms (Stropharia rugosoannulata), cleaned and diced
• 1 cup asparagus, cleaned, trimmed, and diced
• 1 small onion, chopped
• 1/3 cup pitted black olives
• 1 cup 35% cream
• 4 eggs
• 1 cup grated Gruyère cheese
• 1 shortcrust pastry roll
• Salt and pepper, to taste