1 (9 inch) pastry shell
1 c. cooked, diced chicken
1 pkg. frozen or fresh asparagus spears, cooked and drained
1 c. shredded Swiss cheese
3 eggs
1 c. light cream
Salt and pepper to taste

Bake pastry shell at 400 degrees for 5 minutes. Place chicken over bottom of shell and arrange asparagus spears over chicken. Sprinkle cheese evenly over asparagus.

Combine eggs, cream, salt and pepper; blend until light and frothy. Pour gently over all. Bake at 375 degrees for about 45 minutes, or until set and knife inserted near center comes out clean. Serves 4-6.