Cinnamon and Nutmeg To Taste

It's spring and fresh Farmers Market asparagus always calls for a quiche, so I dig out the May,1986 Milk Calendar recipe, you can’t get more Canadian. We use a pressed wheat germ crust because we’re not good at real pastry, the secret is cold hands according to Sarah’s mother and I guess we’re too hot handed. Sauté 1 cup of chopped onion, lightly steam approximately one pound of chopped asparagus and place onions and asparagus at bottom of pie crust. Beat 3 of our neighbour’s farm fresh eggs (4 ‘large’ store-bought eggs), then add two-thirds cup plain yogourt, a cup of milk, and a cup and a half of shredded old cheddar cheese (yes, very much the 1986 Milk calendar but I did use canola oil instead of butter for the sauté) a tsp each of salt and dried dill (2 tbsp fresh if available), one tbsp Dijon mustard and cinnamon and nutmeg to taste (in my case this means a lot). Pour egg mix over onions and asparagus over pie (if desired top with a wheel of asparagus spears). Bake at 375? for 35 minutes, let. cool for 10 and savour the taste of spring.