6 eggs, beaten
1/2 lb. fresh asparagus cut in 1 inch pieces or 1 pkg. (10 oz.) frozen cut asparagus
1/2 c. (2 oz.) shredded Swiss cheese
1 unbaked Oronoque deep dish pie shell or regular pie shell
1 c. milk
1/2 c. sour cream
1 tbsp. instant minced onion
1/2 tsp. salt
1/4 tsp. white pepper

Preheat oven to 375 degrees. Preheat cookie sheet. In medium saucepan over medium heat cook asparagus in small amount of water until tender, and crisp. Drain well. Arrange asparagus and cheese in pie shell. Beat egg and all remaining ingredients together with a wire whisk until well blended. Pour over cheese and asparagus. Place quiche on preheated cookie sheet and bake at 375 degrees until set 35 to 40 minutes.