Asparagus and Gruyere Pie

Preheat the oven to 400 degrees F. Butter a 9-inch pie plate, and set aside.

To make the curst:

Rub the flour and butter with your finger tips in a large mixing bowl until it becomes crumbly.

Add the olive oil, salt, egg and water, mix until well combined, the dough comes together and forms into a ball.

Or you make the crust in a food processor.

Roll out the dough on a well floured working surface or cutting board to a 13-inch round.

Line the dough into the prepared pie plate the and trim any excess.

Cover the pie shell with the foil and fill with pastry weights or dried beans.

Bake for 10 minutes. Remove paper and weights and bake for a further 10 minutes or until golden. Reduce oven to 325 degrees F.

Meanwhile, heat the oil in a large nonstick skillet over medium-high heat until hot.

Add the onions, stirring often, and cook for about 8 minutes or until deeply browned.

Add the garlic and the mushrooms, stirring once a while, and cook until most of the moisture has evaporated and the mushrooms are browned, about 5 minutes.

Stir in the asparagus, and cook for another 2 to 3 minutes until the color becomes brightly green.

Season with salt and black pepper to taste. Remove from the heat Arrange the asparagus and mushroom mixture evenly in the base of the baked pie shell.

Whisk the egg, milk, cheese and hot sauce if using together in a medium bowl and pour over the asparagus mixture.

Bake in the preheated oven for about 40 minutes or until just set.

Remove from the oven and let cool for a few minutes.

Cut into wedges Serve warm or at room temperature with extra hot sauce if needed.