Asparagus Tart

1 10-inch tart crust
Vegetable cooking spray
2 large eggs
2 large egg whites
1 pound fresh asparagus
3/4 cup milk
1/4 cup shredded Swiss cheese
1/4 cup grated Parmesan cheese
1/4 cup chopped chives
1/4 teaspoon thyme
1/4 teaspoon salt
1/4 teaspoon black pepper
Oven:  375

Press tart crust into 10-inch quiche dish coated with cooking spray.  Combine eggs and egg whites in medium bowl; beat with whisk.  Brush 2 tablespoons mixture over crust.  Bake crust for 7 minutes.  Remove to wire rack to cool.

Snap off tough ends of asparagus and trim scales if desired.  Cut into 5-inch pieces and steam, covered, 5 minutes or until tender.  Cool under running cold water, draining afterwards.  Set aside.  Add skim milk and remaining ingredients to leftover egg mixture and beat well.  Pour into prepared crust, arranging asparagus spears in spoke fashion; bake 35 minutes or until a knife inserted near center comes out clean.  Serves 6.

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