Asparagus Quiche

This week's CSA delivery included Asparagus, so I made this quiche.  I used light Jarlsburg cheese to reduce the calorie/fat count, but it tasted just as good.

  9 Inch Pie Shell, Unbaked                                                       3 Large eggs, beaten

  8 Ounce Asparagus                                                                1 Cup Half & Half

  1 Tsp Green Onion, minced                                                     1/2 Tsp salt

  1 Tbl All Purpose Flour                                                           1/4 Tsp basil + 1/4 tsp Oregano

  8 Ounce Jarlsburg                                                                   1/8 Tsp cayenne pepper

Bake crust at 425 for 6-7 minutes. Remove from oven and set aside.

Steam the asparagus spears until crisp-tender.  Set aside three spears for garnish; cut the remaining asparagus into 1/2-inch 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.  Bake at 325 for 35 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 near the center comes out clean. Let stand for 10 minutes before cutting.