Asparagus Quiche

• 1 unbaked pie shell (9 inches)
• 1/2 pound fresh asparagus, trimmed
• 2 green onions, thinly sliced
• 1 tablespoon all-purpose flour
• 2 cups shredded Swiss cheese
• 3 large eggs, beaten
• 1 cup half-and-half cream
• 1/2 teaspoon salt
• 1/4 teaspoon basil
• 1/8 teaspoon cayenne pepper

1. Bake crust at 425u0b0 for 6-7 minutes. Remove from oven and set aside.
2. Cook the asparagus spears in a small amount of water until tender. Drain and cool. Set aside three spears for garnish; cut the remaining asparagus into 1/2-in. pieces. Combine the asparagus pieces and onions; add flour and toss. Pour into crust; sprinkle with cheese. Whisk together eggs, cream, salt, basil and cayenne; pour over asparagus mixture.
3. Bake at 325u0b0 for 25 minutes. Split the reserved asparagus spears lengthwise and arrange, cut side down, in a wheel pattern on top of filling. Bake 5-10 minutes longer or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

unbaked pie shell, fresh asparagus, green onions, flour, swiss cheese, eggs, cream, salt, basil, cayenne pepper

Taken from www.tasteofhome.com/recipes/asparagus-quiche/ (may not work)