Total Calories: 226
Chill pie shell for 1 hour. Spread mustard in bottom of pie shell and bake in a preheated 400° oven for 10 minutes.
Cut 3 inches of tip from eight of the asparagus spears set all spears aside. In a small saucepan over medium heat, cook eight asparagus tips in boiling water for 3 minutes or until crisp-tender drain and set aside. Meanwhile, coarsely chop remaining asparagus set aside.
In a large skillet over medium-high heat, saute onions in butter or margarine for 3 minutes. Reduce heat to medium. Add chopped asparagus and saute for 10 minutes. Stir in basil, oregano, 1/2 teaspoon of the salt and 1/8 teaspoon of the pepper. Spread in bottom of pie shell. Sprinkle with cheese.
In a medium bowl, whisk half-and-half, eggs, cornstarch, remaining 1/2 teaspoon salt and remaining 1/8 teaspoon pepper until well blended. Pour into pie shell. Bake for 20 minutes. Arrange asparagus tips in spoke fashion on top of quiche. Bake 20 minutes longer or until puffed, golden brown and set in the center. Cool at least 10 minutes before cutting into wedges. Serve warm or at room temperature
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