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Asparagus Quiche




Source of Recipe


by Shanny, from Rural Missourian


Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=8189.6

List of Ingredients




1 pound fresh asparagus, cleaned & trimmed
1 tsp. salt
1 unbaked 10" pie shell
1 egg white, lightly beaten
2 cups grated Swiss cheese
10 strips bacon, cooked & crumbled
4 whole eggs
1½ cups light cream
1/4 tsp. ground nutmeg
1/4 tsp. salt
black pepper as needed
cherry tomatoes, halved

Recipe



Cut eight asparagus spears 4 inches long for garnish. Cut remaining pieces into 1/2-inch pieces, using only tender parts of the stalks. Boil 1 quart of water in a large saucepan; add salt and all the asparagus. Return to boil. Reduce heat, cover and allow to simmer for 5 minutes. Drain and rinse.

Brush bottom of pastry shell with egg whites. In a bowl, combine the asparagus, cheese and bacon; mix gently. Place in the pastry shell. In another bowl, beat eggs, cream, nutmeg, salt and pepper until smooth. Pour into the shell.

Bake, uncovered at 400 degrees for 35 to 40 minutes or until a knife inserted near the center comes out clean. Arrange the asparagus spears spoke-fashion on top of the quiche. Place the cherry tomato halves in between the asparagus spokes.