I will start off by saying this is an extremely good pie, but there are a couple of problems with this recipe.
One, it's not very quiche-like. The middle isn't firm, it's actually kind of watery. I think it was all the extra fluid from the asparagus and the mushrooms. Despite 5 eggs, it's not very eggy? I would put this more in the realm of a pot pie than a quiche.
Two, the asparagus makes it hard to cut without having the filling fall out everywhere. This could be remedied by peeling the stems, but next time I will just dice them because I like the extra fiber.
Three, this recipe is a little salty, what with all the cheese. I may leave the salt out entirely next time.
I did make a few modifications. I left out the Monterrey Jack because this recipe was already insanely calorie dense and I figured one type of cheese would be enough. I'm glad I did because of the saltiness. I also left out the rotisserie chicken, instead using two chicken breasts cooked in just lemon juice and green onions for filling. This made it nicely tart which complimented the asparagus and cheese flavor. Overall I would definitely make this again. It is a really good pie, even if it's not a quiche.
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I will start off by saying this is an extremely good pie, but there are a couple of problems...