Preheat oven to 325. Mix eggs, milk, onion, salt, pepper, zucchini, thyme and oregano in large bowl.
In another bowl, mix cheese and flour. Add cheese mixture to egg mixture and mix well.
Add egg mixture to piecrust and place sautéed asparagus on top. Bake for 35 to 40 minutes or til a knife inserted in center comes out clean.
The premise of this dish is that you gather what is in season from your garden or farmer’s market. You can use zucchini, thinly sliced and sautéed in olive oil for 5 minutes to soften, OR shredded carrots, peeled and shredded, no need to peel, OR Asparagus, thinly sliced and sautéed in olive oil for 3 minutes OR diced scallions or onions and/or garlic OR fresh herbs, such as thyme, oregano and rosemary.