| 1-1/2 cups | Grated Swiss cheese |
| 1 | Frozen 9-inch pie shell, thawed |
| 1/2 pound | Asparagus, lightly cooked and cut up, or 1 (10 oz) box frozen spinach, thawed and drained |
| 3 | Hard cooked eggs, sliced |
| 3 | Large eggs, beaten |
| 1 can | (13 oz) evaporated milk |
| 1/2 cup | Half-and-half or light cream |
| 1/2 teaspoon | Salt or to taste |
| 1/4 teaspoon | Pepper |
| | Dash nutmeg |
Preheat oven to 375 degrees. Sprinkle grated cheese evenly over bottom of pie crust. Top with asparagus or spinach and sliced hard eggs.
In a mixing bowl, beat raw eggs well and add evaporated milk and cream, salt, pepper and nutmeg. Mix well and pour the mixture over cheese, asparagus and sliced eggs. Bake 45 minutes or until a tester inserted in the center comes out clean. Let stand 10 minutes to set custard before serving.
The kids love to help with this. While they're arranging the aspargus and sliced eggs, I'm mixing the custard to go over them. Totally terrific with a salad of sliced tomatoes dressed with olive oil and lemon juice, a crusty homestyle loaf of French or Italian bread, and plenty of butter.