Joanna Gainess Asparagus Fontina Quiche

Ingredients

• 1 pound asparagus, ends trimmed
• 6 large eggs
• 1 cup heavy cream
• 1 teaspoon garlic salt
• 1 teaspoon freshly ground black pepper
• 8 ounces Fontina cheese, grated (about 2 cups)
• 2 ounces Gruyère cheese, grated (about ½ cup)
• 1 unbaked pie crust, or a store-bought 9-inch pie crust

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