Pastry for one-crust 9 inch pie or frozen pie shell
¾ lb. fresh asparagus or one (8 oz.) pkg. frozen cut asparagus
3 beaten eggs
1 ½ c. light cream or milk
¾ tsp. salt
1 ½ c. shredded Swiss cheese
On lightly floured surface roll out pastry to a 12 in. circle. Line a 9
inch pie plate or quiche dish with the pastry. Trim to ½ inch beyond edge. Flute edge; do not prick pastry. Bake in 450 degrees for 5 mins. Remove from oven. Reduce oven to 325. If using fresh asparagus, wash and scrape off scales. Break off the woody stem. Cut asparagus into 1 ½ inch pieces. In a saucepan cook asparagus pieces; uncovered in a small amount of boiling salted water for 8-10 mins. or till just tender. (or cook frozen cut asparagus according to package directions) Drain well. In med. bowl, combine eggs, cream, salt and nutmeg. Stir in cooked asparagus pieces. Sprinkle cheese in prebaked pastry shell. Pour egg mixture over. Bake 35-40 mins. or till knife inserted off-center comes out clean. Let stand 10 mins. before serving.