How To make Quiche Lorraine with Bacon and Asparagus

1 pie crust (9 inch)

unbaked
1/2 pound swiss cheese :

sliced
10 ounces asparagus
1/2 pound bacon -- crumbled
4 eggs
1 tablespoon flour
1/2 teaspoon salt
dash cayenne dash nutmeg 2 cups milk
1 tablespoon butter
Line 9 inch pie pan with apstry. Cover with cheese, asparagus, and bacon. Beat eggs with flour, salt, cayenne, nutmeg, milk, and melted butter. Pour custard over bacon, asparagus and cheese. Bake at 375