1. Line a 9-inch pie plate with the crust. Prick the crust in several places with a fork and bake in a preheated 450 over for 7 minutes. Set the crust aside to cool. Lower the oven temperature to 350.
2. Sprinkle the crust with the bacon. Add the sautéed onion or scallions. Add the asparagus pieces, then the shredded cheese.
3. In a small bowl, beat together the milk, egg whites, whole eggs, tarragon, nutmeg, parsley, salt and pepper. Pour this mixture carefully over the cheese.
4. Bake the quiche for 30 minutes or until the custard has set (a knife inserted in the center of the quiche should come out clean).
Variations: One of my favorites is to use lightly cooked zucchini and thyme and marjoram.
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