Preheat oven to 375 degrees F. Position oven rack in middle of oven.
Prepare pie pastry. Place the piecrust in your pie plate. Crimp the edges and set aside.
In a large skillet or frying pan over low heat, melt the 2 tablespoons butter. Add the onions and mushrooms and sautuntil they are soft; set aside to cool.
Fill the prepared pie plate with the shredded Swiss cheese. Add the cooled mushrooms/onion mixture on top of the Swiss cheese, followed by the asparagus and carrots; set aside.
In a large bowl, lightly beat the eggs. Add milk or cream, parsley, chives, nutmeg, salt, and pepper. Pour mixture over the vegetables in the piecrust. Sprinkle Parmesan cheese on top. Place 1 tablespoon of diced butter over the top of the cheese.
Bake approximately 25 to 35 minutes or until a toothpick inserted in the center comes out clean when removed.
* Do not use skim milk, but 100% non-fat Lactaid is OK.
Note: Any combination of your favorite vegetables (shredded), may be substituted.
Reva's Vegetable Quiche Recipe: https://whatscookingamerica.net/EllenEaston/VegetableQuiche.htm