member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Buny      

    Asparagus Quiche

    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 400ºF 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.

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |
 



      Â