1 1/2 c. grated cheese (Swiss, Cheddar or both)
1 (9 inch) unbaked deep pie shell
1/2 lb. asparagus pieces, cooked
3 eggs, beaten
1 (13 oz.) can evaporated milk
Milk
1/2 tsp. salt
1/4 tsp. pepper
Dash of nutmeg

Sprinkle cheese in bottom of pie shell. Arrange asparagus over cheese. Beat eggs slightly. Add enough milk to evaporated milk to make 2 cups. Combine with eggs and seasonings and pour over asparagus. Bake at 375 degrees about 45 minutes or until knife inserted between center and edge comes out clean. Let stand about 10 minutes before cutting into wedges. Makes 6 servings.