Asparagus onion quiche

• 1 10-inch unbaked pie crust, refrigerated 1 hour
• Freshly ground pepper to taste or more
• 1 teaspoon salt
• 1 tablespoon Dijon-style mustard
• 12 to 14 asparagus spears, cooked
• 1 1/2 cups firmly packed grated Swiss cheese
• 2 tablespoons butter
• 4 eggs
• 1 1/2 cups quartered, sliced onions
• 2 cups half and-half
• 1/2 teaspoon dried basil, crushed
• 1 tablespoon cornstarch
• 1/2 teaspoon dried oregano, crushed
• Freshly ground pepper to taste

Heat oven to 400°F. Cut 3 inches from tips of cooked asparagus and set tips aside. Coarsely chop remainder to equal about 1 cup. Melt butter or margarine in skillet; add onions and sauté for 3 minutes. Add chopped asparagus and continue to sauté, stirring for 10 minutes. Add basil, oregano, 1/2 teaspoon salt and pepper to taste. Mix well. Spread mustard on bottom of crust. Bake pie shell 10 minutes. Remove from oven; add onion-asparagus mixture. Sprinkle cheese over top. Combine eggs, half-and-half, cornstarch, remaining. 1/2 teaspoon salt, and pepper in a bowl; beat until well blended. Pour into pie shell and bake for 20 minutes. Remove from oven and arrange asparagus tips on top of custard, in circular spoke fashion. Bake 20 minutes more until puffed, browned, and set in center. Coo] for 10 minutes before cutting into serving wedges. Serves 8 to 10 as an appetizer