1. Heat oven to 375F, prick the pie crust and paint with the tbsp of eggwhite. 2. Bake crust for approximately 10 minutes or until it begins to brown, set aside to cool Beat the eggs and mix with the ricotta cheese, gently stir in 2/3 of the Jarlsberg cheese & the garlic (if using). Put half of this mixture into the cooked pie crust and spread it out evenly. Sprinkle in the chopped sausage. 3. Place tomato halves on top of sausage. 4. Sprinkle with the pepper & Italian Seasoning. 5. Gently pour in the remaining cheese mixture, spread evenly. 6. Bake 35 minutes or until the cheese mixture is firm. 7. Meanwhile wash the asparagus and snap off the tough bottom end of the stalks Cut the asparagus into 1/4" rounds leaving the tips (heads) whole. 8. Steam the asparagus (cut pieces and tips) for 4-5 minutes, they should still be crisp. Have the asparagus ready before the pie is finished baking. 9. Spoon the asparagus on top of the pie. 10. Sprinkle on the remaining cheese, arrange the asparagus tips on top& decorate with the olives. Return to the oven for about another 10-15 minutes or until the cheese has melted. Serve warm. ---------------------------------------------------------------------------
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