1 pastry shell — (9 inch)

1 cup cooked — diced chicken

1 package frozen or fresh asparagus

spears — cooked and drained 1 cup shredded Swiss cheese

3 eggs

1 cup light cream

Salt and pepper to taste

Bake pastry shell at 400 degrees for 5 minutes.
Place chicken over bottom of sh ell and arrange asparagus spears over chicken. Sprinkle cheese evenly over aspa ragus.
Combine eggs, cream, salt and pepper; blend until light and frothy.
Pour gently over all. Bake at 375 degrees for about 45 minutes, or until set and kn ife inserted near center comes out clean.
Serves 4-6.
Recipe from “One Million Recipes CD”

busted by Judy R.