Lorraine Wallaces Quick Chicken and Vegetable Quiche

Ingredients

• 1 refrigerated pie crust
• 2 tablespoons extra-virgin olive oil
• 1 large yellow onion, thinly sliced
• 1 teaspoon coarse salt
• 1/2 cup fresh asparagus, tough woody stems snapped off and discarded, cut into 1/2-inch pieces
• 1 1/2 cups cooked shredded chicken, from a store-bought rotisserie chicken or leftover roasted chicken
• 5 large eggs, beaten
• 3/4 cup whole milk
• Freshly ground black pepper
• 1 cup Gruyère or Emmenthal Swiss cheese, shredded

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