1cupshredded gruyere cheesedivided use (about 2 ounces)
Instructions
Preheat oven to 400°F. Arrange pie crust in pie pan and crimp edges as desired. Chill crust in the freezer for 30 minutes.
Line the inside of the crust with foil or parchment, then fill with pie weights or dry beans. Bake crust for 20 minutes, then remove foil and weights and bake another 8 minutes. Let cool and reduce oven to 350°F.
In a bowl, whisk together eggs, milk, mustard, salt, garlic powder, and pepper until blended and lightly frothy.
Scatter half the cheese onto the bottom of the pie crust. Top with the asparagus. Pour the custard mixture into the crust, rearranging the asparagus as needed for even distribution. Top with remaining cheese.
Carefully transfer pie plate to the oven (you can place on a baking sheet if desired) and bake at 350°F for 40-45 minutes, until lightly browned and center is just barely jiggly.