1. Line a 9-inch pie plate with the crust. Prick the crust in several places with a fork and bake in a preheated 450 over for 7 minutes. Set the crust aside to cool. Lower the oven temperature to 350ºF.
2. Sprinkle the crust with the bacon. Add the sautéed onion or scallions. Add the asparagus pieces, then the shredded cheese.
3. In a small bowl, beat together the milk, egg whites, whole eggs, tarragon, nutmeg, parsley, salt and pepper. Pour this mixture carefully over the cheese.
4. Bake the quiche for 30 minutes or until the custard has set (a knife inserted in the center of the quiche should come out clean).

Variations: One of my favorites is to use lightly cooked zucchini, thyme, and marjoram.

Adapted from Jane Brody’s The Good Food Book.

1. With machine running, drop garlic into processor; blend until finely chopped. Add sage, thyme, oil, salt and pepper; process until paste forms.
2. Pat meat dry with paper towels. Rub meat all over with paste. Cover and chill at least three hours.
3. Roast, uncovered in hot oven – for beef, 15 minutes at 400ºF and 30-40 minutes at 350ºF. For tenderloins, I roasted at 450ºF for about 15 minutes – until thermometer reads about 165ºF. Serve over warm polenta.