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ASPARAGUS QUICHE

1 can asparagus
9 in. deep pie shell
6 eggs (beaten)
1/2 c. sour cream
1 c. milk
1 tbsp. minced onions
1 c. grated Swiss cheese

Paint pie shell with egg mixture. Brown at 375 degrees. Drain asparagus and layer in pie shell. Cover with cheese. Mix remainder egg mixture with milk, sour cream, onions and pour over top. Bake at 350 degrees for 30 minutes.

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