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    Asparagus Quiche 2


    Source of Recipe


    Sharon Skildum

    List of Ingredients




    1 pound fresh asparagus
    1 teaspoon salt
    1 unbaked pastry shell (10 inches)
    1 egg white, lightly beaten
    2 cups shredded Swiss cheese
    10 strip bacon, cooked and crumbled
    4 eggs
    1 1/2 cups light cream
    1/4 teaspoon ground nutmeg
    1/4 teaspoon salt
    pinch pepper
    cherry tomatoes, halved

    Recipe



    Cut eight asparagus spears 4 inches long for garnish. Cut remaining asparagus into 1/2 inch pieces, using only tender parts of stalks. Boil 1 quart of water in a large saucepan; add salt and all of the asparagus. Retur to a boil. Reduce heat; cover and simmer for 5 minutes. Drain and rinse asparagus. Brush bottom of pastry shell with egg white. In a bowl, combine cut asparagus, Swiss cheese and bacon; mix gently. Place in bottom of pastry shell. in another bowl, beat eggs, cream, nutmeg, salt and pepper until smooth. Pour into shell. Bake, uncovered, at 400¼F for 35-40 minutes or until a knife inserted near the center comes out clean. Arrange the asparagus spears, spoke fashion, on top of quche; place cherry tomato halves between spokes. Yield: 6-8 servings.

 

 

 

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