Asparagus and Mushroom Quiche

Another yummy quiche in my ever-expanding repertoire of quiches.

6 slices bacon
1 small onion, diced
1 cup Portobello mushrooms, cleaned and sliced (I use regular mushrooms.)
1 cup chopped asparagus
1 9-inch deep dish pie shell
1 cup shredded sharp Cheddar
1/4 cup crumbled feta
2 eggs
3/4 cup half and half
1/2 t. each salt and pepper

Preheat oven to 400 degrees. Cook bacon in skillet over medium heat until crispy. Drain on paper towels, then crumble. Cook onions and mushrooms in bacon fat. Set aside to cool. Blanch and shock the asparagus pieces. Place onions, mushrooms, asparagus, bacon and cheeses in the pie shell. Beat together eggs, half and half, salt and pepper until smooth. Pour over the vegetable mixture. Bake 35-40 minutes or until set in the center and slightly browned on top.