Mushroom, Spinach, and Asparagus Quiche

The crust (inspired from a French friend):

3/4 cup whole wheat pastry flour
3/4 cup all-purpose flour
3/4 tsp salt
3/4 tsp baking powder
1/2 cup canola oil
1/2 cup water

Filling:

1/2 pound fresh mushrooms, washed and quartered
1 red pepper, diced
10-15 stalks of asparagus, ends trimmed and cut into 1-inch pieces
3 large handfuls of fresh baby spinach
garlic to taste
salt to taste
Italian seasoning
1/4 cup feta cheese
1/3 cup cheddar (I used a sharp white cheddar)
4 eggs
1 cup milk or soymilk
1/2 tsp pepper

For the crust, combine the flour, salt, and baking powder in a large bowl. In a separate bowl, wisk together the water and oil. Add just enough of the liquid to the dry ingredients until a soft dough is yielded. Roll out the dough to 1/4 inch thickness, and place in a greased pie dish, trimming off any extra dough.

Saute the mushrooms and red pepper together until the mushrooms begin to release their juices. Add the asparagus, garlic, salt, and italian seasoning, and cook for another 8 minutes, or until asparagus is soft enough to eat. Place the spinach over the cooked vegetables, and cook for another 5 minutes, stirring to bring wilted leaves up from the bottom. Remove from heat when all the spinach leaves are wilted.

In a small bowl, beat the eggs, milk, and pepper together until smooth.

To assemble the quiche, pour the vegetable mixture into the prepared crust. Sprinkle the feta cheese over the veggies and gently stir to combine. Sprinkle half of the cheddar cheese over the veggies. Pour the egg mixture over the veggies, and gently stir again until everything is evenly distributed. Sprinkle the remaining cheddar cheese over the top.

Bake in a 350F oven for 45-55 minutes or until set (will be lightly browned with a rounded top). The quiche will have a slight domed appearance when you take it out of the oven, but will flatten as it cools.