Happy National Pie Day Asparagus Quiche

4 large eggs
1 cup half & half
1 cup whole milk
1/2 teaspoon salt
1/8 teaspoon black pepper
pinch ground nutmeg
4 ounces Gruyere cheese, shredded
1 pound fresh asparagus
1 frozen, deep dish ready-made pie crust (Yay!)

Heat oven to 425

Thaw pie shell for 10 minutes.  Prick bottom and sides with a fork and bake for 15 minutes.

Remove pie plate from oven, cool on rack and turn oven down to 350 degrees. 

In medium bowl whisk eggs, milk, half & half, salt, pepper and nutmeg until well blended.  Set aside.

In two quart saucepan bring 4 cups of water to boil over high heat.  While water is heating up...
Trim asparagus and cut into 3/4" pieces.  You should have @ 2 1/2 cups.

Add asparagus to boiling water and cook 6-8 minutes until tender, drain into colander and rinse with cool water.

Pat asparagus dry and spread over bottom of pie crust. Sprinkle with Gruyere and pour egg mixture over asparagus/cheese.

Place pie plate on foil lined baking sheet and bake 55-60 minutes until tester inserted in center comes out clean.

Cool on wire rack for at least 15 minutes. 

Yield: 8 Servings.