Cornbread Quiche

1 can of refrigerated cornbread twists
1 - 10 ounce can of asparagus spears, drained
1 - 2 ounce jar of diced pimientos, drained
5 eggs
1 cup half and half
1 cup shredded swiss cheese
2 ounces shredded cheddar cheese
1/4 cup sliced green onions
1 teaspoon dry mustard
1/4 teaspoon ginger
1/4 teaspoon crushed red pepper flakes

Unroll dough into a rectangle. Place in ungreased casserole dish (13x9). Press into bottom and up about one inch on the sides. Make sure preforations and pressed shut. Bake for 5 minutes at 375 degrees. Remove from oven.

Evenly spoon both the pimientos and onion evenly over the crust (crust will look undercooked).

In a small bowl, combine the remaining ingredients, except the cheeses. Mix well. Pour this mixture over the pimientos and onions. Sprinkle both cheeses over the top, distributing evenly. Bake for 20-30 minutes at 375 degrees. Cut into squares.