Spring Quiche with Asparagus and Beef

Bob and I are senior citizens and eat small portions of meat.  I like to eat beef once or twice a week and love Laura's Lean Beef and recipes.  This is one of those recipes. I made the pastry in a 7 inch pizza pan, using whole wheat pastry flour and Earth Balance Buttery Spread as the shortening.  I cut the recipe down to 2 eggs and had to discard some of the egg/milk mixture.  (Should have used a deep dish pizza pan).  I baked the shell and quiche in the toaster oven and the filling was baked in less than 15 minutes.  Here's my version:

Pastry:
1/2 cup whole wheat  pastry flour
3 Tbsp. Earth Balance Buttery Spread
Dash salt
1 1/2 Tbsp. cold water
Cut shortening into dry ingredients.  Sprinkle in water, mixing until flour is moistened.  Gather dough into ball;  flatten and roll.  Place in pizza pan and pinch the edges.  Prick bottom with fork.  Bake at 425 for 8 minutes.

Filling:
4 oz. lean ground beef
1 clove garlic
1 orange sweet pepper, diced
Heat small amount of olive oil in a small skillet.  Sautee garlic and pepper.  Add lean ground beef.  Brown and crumble.  Place in bottom of pre-baked pie shell.

4 oz. cooked asparagus, cut in 1/2 inch pieces.  Reserve 3 spears for garnish.
Add cut asparagus to pan.
2 eggs
1/2 cup skim milk
Whisk together.
Pour into pan.  Sprinkle with dill.  Arrange 3 spear garnish.

1 oz. shredded Swiss cheese
Sprinkle on top of quiche.
Bake at 400 degrees for 15 minutes or until eggs are set.

Served with fresh corn on the cob (we shared 1 ear, cut off the cob) tropical fruit cup, sliced grape tomatoes and skim milk.