Quiche Lorraine with Bacon and Asparagus

1 pie crust (9 inch) -- unbaked

1/2 pound swiss cheese -- sliced

10 ounces asparagus

1/2 pound bacon -- crumbled

4 eggs

1 tablespoon flour

1/2 teaspoon salt

dash cayenne dash nutmeg 2 cups milk

1 tablespoon butter

Line 9 inch pie pan with apstry. Cover with cheese, asparagus, and bacon. Beat eggs with flour, salt, cayenne, nutmeg, milk, and melted butter. Pour custard over bacon, asparagus and cheese. Bake at 375� for 40 minutes until set. Cut into wedges. Serve warm. Source: Calico Pantry Cookbook.