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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.

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