White Asparagus and Mushroom Tart

So i bought this new rectangular tart pan and I'm obsessed with it!  I've been making everything with it!  So i wanted to use it to make a quiche but i couldn't find any recipes for a non round pan.  So i decided to invent something my self!  I served it at my house last night while i was hosting girls' night and everyone loved it!  i hope you do too!  (i promise i'll add a pic soon...im having camera trouble!)

White Asparagus Mushroom Tart

Ingredients:
Crust:
1/3 a stick of butter cold
A hand full of Basil Leaves
1 Tbs Garlic
1 1/4 C Flour

Filling:
1 C Greek Yogurt
3 Eggs
8-10 Stalks White Asparagus, cut into bite size pieces
3 oz White Oyster Mushrooms, sliced

Topping:
1/3 C Monterrey Jack Cheese, shredded



For the Crust:
take a hand full of basil leaves and dump them into a food processor.  Then take about a tablespoon of garlic and throw it in. Pulse until well minced.  Then add flour and pulse to combine.  With the food processor running slowly drop in little squares of butter until small peas start to form, (about 1/3 of a stick).  make sure dough will stick together when pinched with fingers.  Grease a tart pan, and press dough onto bottom and up the sides.  Pierce several holes in bottom with a fork.  Bake in oven at 350 for about 10-15 mins.  remove crust and let cool on a wire rack.

For the Filling:
cut up asparagus and mushrooms into bite size pieces. Cook in frying pan for about 5 mins until vegetables are tender but not fully cooked.  In a bowl add fat free Greek yogurt and eggs, whisk together.  add in vegetables.  (if this does not look like enough add more yogurt to mixture).  Add salt and pepper then pour into crust.  Spread it out evenly with a spatula, the consistency is very thick so it will not spread on it's own.  top with shredded light Monterrey jack cheese.  Bake in oven for about 30-35 mins.  allow to settle, for about 1 hour a RT or in fridge over night.