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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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1st Keep
 ninman
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