Asparagus and Brie Quiche

How many delicious ways can one make egg pie? Yes, egg pie. This is essentially what quiche is. I've heard tell a wife who had (or has?) a husband who wouldn't eat quiche (because real men don't), told him one night that she made egg pie. Of course, he ate it and loved it.

1 batch blind-baked pie crust, completely cooled
3 eggs
3 to 4 spring onions
2 Tbsps (1oz/28gr) butter
5 to 8 oz brie cheese
½ cup (4 fl oz) milk
½ cup (4 fl oz) heavy cream
3 to 4 oz blanched asparagus
1 tsp English mustard powder
1 pinch nutmeg
salt and pepper

1. Heat oven to 400°F. Blind bake the crust. Allow to cool completely before using to allow the crust to set.
2. Put water on to boil (to cook the asparagus).
3. Fry onions in the butter until tender, set aside.
4. Remove the rind from the brie and cut into small cubes.
5. Beat eggs, add cream, milk and cheese and mix together. Add mustard, nutmeg, salt and pepper.
6. Scatter the onions on the bottom of the shell; pour in the egg mix; pattern asparagus as you like on top. (I'll often measure the asparagus spears and cut the bottoms to create a wheel effect, which means I put the cooked and cut ends in first and submerge them in the egg mix, then arrange the asparagus tips on top)
7. Bake 25 to 30 minutes, until the custard sets and is slightly brown.