Crab and Asparagus Quiche

I made this crab and asparagus quiche.  The changes I made were to;

• use fat-free half and half instead of regular
• add 2 diced scallions to the asparagus layer
• use part-skim mozzarella instead of swiss because that's what I had on hand
• add 1/4 tsp pepper to the egg mixture

This was delicious, perfect for a breakfast, brunch, lunch, or light dinner!  I did have too much topping/ filling for my pie shell, so next time I'd reduce the half and half down to 1 cup.