1 refrigerator pie pastry                                                        1/8 teaspoon pepper

3 eggs                                                                                    8 ounces Swiss cheese shredded

8 ounces asparagus                                                                  ¼ teaspoon basil

1 cup half-and-half                                                                  1 tablespoon flour                   

2 green onions, sliced                                                               ½ teaspoon salt

Line a 9-inch quiche dish with the pie pastry, trimming the edge. Prick the

pastry lightly with a fork.  Bake at 425 degrees for 7 minutes or until the crust is set but not brown. Remove from the

oven. Reduce the oven temperature to 350 degrees.  Trim the asparagus spears, discarding the tough ends. Heat ½ inch of 

water in a 10-inch skillet over high heat.  Add the asparagus. Cook, covered, for 3 minutes; drain and cool. Reserve 3 

asparagus spears for the top.  Cut the remaining spears into 1-inch pieces.  Combine the asparagus pieces, green onions and 

flour in a  medium bowl and toss to mix well. Layer the asparagus mixture and cheese in the prebaked crust. Beat the eggs,

half-and-half, salt, basil and pepper in a bowl until smooth. Pour over the layers. Bake for 25 minutes. Remove

from the oven. Cut the reserved asparagus spears into halves lengthwise. Arrange cut side down on top of the

 quiche. Bake for 5 to10 minutes longer or until a knife inserted in the center comes out clean. Let stand for 10

minutes before serving. Yield: 6 servings.