Alpine Asparagus Quiche
1 unbaked deep-dish, 9-inch pie shell1 pound asparagus, washed, trimmed, blanched for 5-10 minutes, and drained
¾ cup each milk and half-and-half
½ cup finely chopped onion
¼ teaspoon each salt, nutmeg and black pepper
3 eggs, slightly beaten
1 cup shredded Swiss cheese
Bake pie shell at 400 degrees for 10 minutes. Combine milk, cream, onion, salt, nutmeg and pepper in saucepan. Bring to a boil, then simmer 1 minute. Stir hot mixture into eggs. Sprinkle 2/3 of the cheese into the pie shell. Arrange asparagus over the cheese, trimming spears if necessary. Pour in egg mixture. Sprinkle remaining cheese over top. Bake at 375 degrees for 20-26 minutes or until a knife inserted 1 inch from center comes out clean. Serves 6.
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